This is the second of the two desserts for the team at work.  It just now struck me – how the heck am I going to get them to the train, off the train, and over to the Willis (formerly Sears) Tower without becoming some comedic catastrophe? I can picture myself losing my grasp and them flying through the air in super slow motion “Noooooo……” 


Ah well, let’s get to it. I’ve not made this cake since 2003.  Adapted from a Williams – Sonoma recipe that originally was in their catalog, it combine sugared almond paste and the bright citrus of orange. It’s always a hit when I make it.

Orange Almond Cake

3/4 cup all purpose flour
3/4 cup almond paste
3/4 cup  granulated sugar
12 tbs butter (1 1/2 sticks)
3 eggs lightly beaten
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp orange extract
Zest of one orange


    Have ingredients at room temperature

    Put rack in lower third of oven, preheat to 325F

  1. Grease and flour baking pan
  2. Sift together flour, baking powder, and salt
  3. In the bowl of an electric mixer fitted with flat beater, beat almond paste on a low speed until small crumb forms – about a minute
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  5. Gradually beat in sugar
  6. Beat in butter 1 tablespoon at a time
  7. Increase speed to medium, beat until fluffy, about 3 minutes
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  9. Gradually add eggs, beating well between additions
  10. Beat in orange extract and zest
  11. Reduce speed to low, add flour mixture
  12. Spoon batter into pan, level it out
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  14. Bake for 35 minutes, before checking for doneness. This went for 45 minutes
  15. Cake is done when toothpick inserted into cake comes out clean
  16. Transfer to a wire rack and cool for 10 minutes, invert onto cake round and cool completely
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  18. Sprinkle with powdered sugar, watch the  colleagues ooh and ahh!
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    Until next time, Eat Well and Keep Digging!