ScarlettAlmond Cake
April 18th 2007 13:51
Almond Cake
About Cake
A cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder).
About Grand Marnier
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs, distilled essence of orange, and other ingredients.
Grand Marnier is about 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed “neat” or can be used in mixed drinks.
About Almond Paste
Almond paste are made from ground sweet almonds, after the extraction of almond oil. It is similar to marzipan, but contains less sugar.
Almond paste has recently become important in baking items of those on low carbohydrate diets. It adds a nice moist touch and a rich nutty taste to baked goods. Items baked with almond paste tend to be “calorie dense”; lots of calories in a small package.
About Apricot Preserves
Apricot preserve is a kind of glace fruit. Glace fruit is a term of fruit preserved in a sugar syrup. The term comes from the French “fruit glacé”, or glazed fruit. Candied fruits and crystallised fruits are similar, but with a different finish.
INGREDIENTS
Makes 8 – 10 servings
1 cup sweet butter, softened
two-third cup sugar
8 oz almond paste
3 eggs
¼ teaspoon orange flower water
¼ cup flour
one-third teaspoon baking powder
To glaze
1 cup apricot preserves
1 tablespoon Grand Marnier
1. Preheat oven to 350ºF.
2. In a large mixing bowl, cream softened butter, sugar, and almond paste together with an electric mixer until light and fluffy.
3. Add eggs and orange flower water, and beat at high speed for 2 to 3 minutes.
4. Sift in flour and baking powder and beat just until blended; do not overbeat.
5. Pour batter into a generously buttered and floured 4-cup ovenproof ring mold or other baking pan and bake in the center of the oven for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean.
6. Let cool in the pan for 15 minutes.
7. To make the glaze, in a small saucepan, bring the apricot preserves to a boil.
8. Strain through a fine sieve.
9. Stir in Grand Marnier.
10. Turn cake out onto a plate; it should still be slightly warm.
11. Brush about half of the glaze over top and sides of cake.
12. Let cake absorb glaze for a few minutes, then brush on the remaining glaze.
Notes:
This almond cake will keep for 5 days if wrapped tightly and stored in a cool place. It also freezes very well.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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