by aargersi
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my 180 recipes »
Photo by aargersi
aargersi's Notes:
Expand1 cup AP flour Ask a question about this ingredient
1/2 cup almond flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup sugar (for the cake) Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/4 cup honey Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
zest and juice from one regular sized orange - mine was a valencia and yielded about 1/2 C juice Ask a question about this ingredient
1/4 cup powdered sugar (for the glaze) Ask a question about this ingredient
1 cup slivered almonds Ask a question about this ingredient
1 egg white Ask a question about this ingredient
1/4 cup sugar (for the almonds) Ask a question about this ingredient
1/2 teaspoon orange flower water Ask a question about this ingredient
Heat the oven to 350. Prepare a baking sheet with either a silpat or foil sprayed with no stick. Grease and flour or baker's spray a 9" cake pan.
Ask a question about this stepFor the almond crunch - whisk together the egg white, 1/4 C of sugar and orange flower water. Stir in the almonds, then spread the mixture out on your baking sheet. Pop it in the oven and bake until they are golden brown - honestly I did not time mine but I think they took 30-40 minutes. They will be bendy when they come out but crisp up as they dry. Once they are dried and cool, break them up.
Ask a question about this stepFor the cake - whisk the dry ingredients (except sugar and powdered sugar) in a medium bowl. I refuse to sift unless I really really need to.
Ask a question about this stepWhisk the wet ingredients together (except the orange juice) with the regular sugar and orange zest until very smooth. Mix the dry into the wet and stir until very smooth again. Pour the batter into the cake pan and bake 35 minutes until the tester comes out clean. Your kitchen is going to smell pretty good!
Ask a question about this stepCool the cake for a few minutes (but not completely - you want it still a little warm when you glaze it) then flip it out onto a cake plate. Whisk the orange juice and powdered sugar together to make a thin glaze. Poke the cake all over either with a toothpick or a cake tester, then slowly pour the glaze over, using the back of a spoon to spread it around and encourage it to soak into the cake. Allow to finish cooling, serve with crisp almonds and Sunshine Ice Cream
Ask a question about this step4 cups whole milk Ask a question about this ingredient
8 egg yolks Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
juice from 3 blood oranges Ask a question about this ingredient
juice from 1 meyer lemon (about a cup of citrus juice total) Ask a question about this ingredient
Put the milk, honey and almond extract in a sauce pan and turn the heat to medium. Whisk together the egg yolk and sugar, then whisk them into the milk. Bring to a simmer and continue to whisk, when is starts to thicken strain the citrus into the pan. You can turn the heat up a little now. Allow it to simmer for a few minutes until it is about like thick cream. Pour it into a bowl, cool, then chill in the fridge for a couple of hours.
Ask a question about this stepFreeze the ice cream according to your makers instructions. When it is like soft serve it's ready. You can eat it right now or harden it up in the freezer, or both!
Ask a question about this stepThis is just terrific- MY kind of cake- lots of nuts and citrus. And what a perfect photo- it belongs on the cover of a major food magazine! thanks so much for this!
Thanks LBF! Every once in awhile the camera gets it right in spite of my poor skills.
Oh, I love this!!! Edible sunshine is just what we need up here!
I wish I could ship you some ... it's been so pretty here! And as an aside - this cake and ice cream is still good - ahem - on day 3
This looks just wonderful - and I love the names Sunshine Cake and Sunshine ice Cream!
Gorgeous! Love the combo of orange and almond.
I love your almond/orange/honey combo. Both cake and ice cream sound right up my alley!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Which to make first ? They both sound scrumptious !