CookEat Recipe
Orange and Almond Cake with Coffee Ripple
An orange butter cake carries a dark coffee, almond and brown sugar ripple. Sliced almonds finish the top of this cake baked and served in a skillet.
Method
Steps
Step 1
Allow 30 minutes preparation, 40–45 minutes baking and 35 minutes cooling. Preheat a conventional oven to 175°C. Use a 24 cm cast-iron skillet, at least 4 cm deep, with an oven-safe handle. Use 5 g of the softened butter to coat the skillet; reserve 115 g for the cake.
Step 2
Wash the orange. Measure 2 g finely grated orange zest and 118 g strained juice for the 120 g orange quantity. Use 4 g plain instant coffee powder, not grounds or 4 g brewed coffee. Grind 60 g unsalted blanched almonds coarsely and reserve 30 g sliced almonds for the top.
Step 3
Mix the instant coffee with 40 g of the brown sugar and 30 g of the ground almonds to make a loose ripple mixture. Cream the reserved 115 g butter with the other 120 g sugar for 3 minutes; beat in 150 g shelled egg gradually and add the orange zest.
Step 4
Mix flour, baking powder and the remaining 30 g ground almonds. Fold into the butter base in two additions, alternating with all the orange juice and milk. Spread half the batter in the skillet, scatter all the coffee mixture evenly over it and cover with the remaining batter.
Step 5
Draw a table knife through the two layers twice in a figure-eight motion, without scraping the skillet. Scatter the 30 g sliced almonds on top. The batter should remain below two-thirds of the skillet height.
Step 6
Bake for 40–45 minutes until the centre is set and a skewer in the cake crumb has no raw batter; check away from the darker ripple. Rest for 35 minutes before cutting eight wedges in the skillet. Refrigerate cooled leftovers in a separate container within 2 hours and use within 2 days.
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