Orange Almond Cake with Swiss Meringue Buttercream

 

 

Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

 

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
• 1 1/2 cups sifted cake flour (not self-rising), plus more for pans
• 1 cup plus 3 tablespoons sugar
• 6 large eggs, separated
• Grated zest of 2 oranges
• 2/3 cup strained, freshly squeezed orange juice
• 1/2 teaspoon pure almond extract
• 1 1/2 cups finely ground blanched almonds
• Pinch of salt
• Swiss Meringue Buttercream

Variations

To make this recipe as prepared on "Martha Bakes," omit the Swiss meringue buttercream. In step one, butter one 8-inch round cake pan and one 6-inch round cake pan. Then, after step 4, refer to the Orange-Almond Cake with Buttercream Frosting recipe.

Directions

1. Step 1

   Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.

2. Step 2

   In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.

3. Step 3

   In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.

4. Step 4

   Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.

5. Step 5

   Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.

6. Step 6

   Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.

7. Step 7

   Using an offset spatula, cover cake again with remaining frosting.