by cheese1227
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cheese1227's Notes:
Expand1 cup white sugar Ask a question about this ingredient
7 ounces unsalted butter, at room temperature Ask a question about this ingredient
1 cup almond meal from blanched almonds (I used Bob’s Red Mill) Ask a question about this ingredient
1 cup almond flour from whole almonds (I used Shiloh Farms) Ask a question about this ingredient
¾ cups cornmeal Ask a question about this ingredient
1 ½ teaspoons baking powder Ask a question about this ingredient
3 eggs Ask a question about this ingredient
Zest of 3 oranges Ask a question about this ingredient
½ cup fresh orange juice Ask a question about this ingredient
Juice of half of a Meyer lemon Ask a question about this ingredient
1 cup confectioner’s sugar Ask a question about this ingredient
3 T Grand Manier Ask a question about this ingredient
Preheat oven to 350 degrees. Line the bottom of a 9- or 10-inch spring form pan with parchment. Butter the sides of the plan well.
Ask a question about this stepPut the sugar in the bowl of a food processor with a metal blade and process the sure for about a minute to get superfine sugar.
Ask a question about this stepIn the bowl of a stand mixer with the paddle attachment, pour the sugar and add the butter to it. Beat the butter and sugar together until they are light and fluffy which takes about 2 minutes.
Ask a question about this stepIn a separate bowl, mix the almond flours, cornmeal and baking powder.
Ask a question about this stepAdd ¼ of the flour mixture to the butter/sugar mixture, beat well. Add one egg and beat well. Alternate flour and egg additions until all are incorporated.
Ask a question about this stepStir in the orange zest. Spread into the prepared pan and place in the oven on the middle rack. Bake for 40-50 minutes. The middle of the cake should be a little jiggly, but a cake tester should come out clean from a dip in the middle when it is done. The middle of the cake will deflate when you take it out to cool. Do not remove the sides of the pan at this juncture.
Ask a question about this stepFor the glaze, put the orange and lemon juice, confectionary sugar and orange liquor into a small pan and heat enough to fully melt the sugar and reduces slightly.
Ask a question about this stepUsing the cake tester tool, poke many, tiny holes into the top of the cake. Carefully spoon the hot syrup over the cake until it’s all absorbed. Cool the cake completely with the pan still intact.
Ask a question about this stepTo serve, remove the side of the pan and slice. Take cake to use a cake server as the middle of the cake will by soft and syrupy.
Ask a question about this stepNo gluten issues, but always playing around with non-white flour options. I think I made the macaroons for Passover last year and only had the Bob's Red Mill that time though I usually have the Trader Joes and didn't think too much about it. Mine were tasty, but looked nothing like Winnie Ab's and had less body, so I figured out the difference. I was going to ask what your sauce was!
Sounds delicious! I like a lighter dessert like this. It's amazing how much the Bob's Red Mill is, isn't it? I use that for some applications and the Trader Joe's (with skins) for others. I found that in Winnie Ab's macaroons, the Bob's was not a benefit and the Trader Joes was the better (and cheaper!) choice. In contrast, amousebouche's cake definitely needs the skinless version. I like how you mix the two! And I love Grand Marnier!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Wow, do you have a love of almonds or a gluten issue in your home that has you testing all of these recipes?
I have to admit that mixing the two almond flours was not a stroke of culinary genius but based on the fact that I only had a cup of the Bob's Red Mill and the store only had the Shiloh Farms (a local milling outfit) to run my second test of the cake. And I liked both the color and the texture the skin-on almond flour gave the cake but thought using only that would likely do something to its ability to hold together.
I paired this cake with a orange and almond adjustement to Brenna's cardamom cherry sauce and salted honey nuts that she served with her winning saffron semifreddo.