Orange-Scented Almond Cakes
While technically we still have a few days to go, the summer heat has already arrived and when I think of summertime flavors, citrus is one of the first that comes to mind. So when I was thinking about small bite ideas for the Cynthia Rowley Bridesmaids Dress Launch Party, I knew it had to be something with cake and citrus.
These bites may be petite, but their flavor is anything but. The sweet nuttiness of the almonds is perfectly balanced by the bitterness of the orange. Cooking the whole orange provides a good bit of liquid, which makes for an incredibly moist cake.
These cakes are not only the perfect sweet bite for a party, but could also be packaged in small boxes and given as gifts. Top with a cream cheese frosting, greek yogurt, or a simple powdered sugar glaze and garnish with blood orange segments or even edible flowers for a really stunning presentation. For our party, I arranged the cakes on cake stands that had been dusted in powdered sugar and decorated with beautiful yellow and red Rainier Cherries… The recipe is simple, but the end result is a really flavorful, moist cake that makes a beautiful presentation.
Orange-Scented Almond Cakes
makes 25 miniatures
2 whole oranges, unpeeled
3 eggs, beaten
1 1/4 cups organic cane sugar
2 cups ground almonds
1tsp. baking powder
1 cup greek yogurt
2 tbsp. butter
1 blood orange
powdered sugar
Pre-heat oven to 375 F. Line a 14 x 10 inch baking pan with buttered parchment. Cook oranges in boiling water until they are soft – just over an hour. Cool.
Cut oranges in half and remove any seeds. Place orange halves in food processor and puree until smooth. Add eggs, sugar, almonds and baking powder and pulse to combine. Pour batter into baking dish and bake approximately 40 minutes or until cake is firm to the touch. Brush with melted butter and cool.
Using a 1 1/2 inch pastry cutter, cut 25 miniature cakes from cake pan and line on parchment. Top with small amount of greek yogurt and a segment of blood orange. Sprinkle with powdered sugar.
