Cara Cara Orange Cake with Cloud 9
This cake lends its super moist crumb and depth of flavor to the olive oil and sweet almond that it’s made with. The cake adorned with fruits and flora can be elevated as a beautiful celebratory centerpiece. This cake will keep for a few days is even better enjoyed a day or two after it is made.
INGREDIENTS
Cake
- 1 C All purpose flour
- 1 C Finely ground almonds or super fine almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon celtic sea salt
- 2 egg whites, reserve the yolks for later
- 1 C sugar
- 2 large eggs plus 2 yolks, from above
- Finely grated zest of 2 Cara Cara Oranges
- 1/2 C juice of Cara Cara Oranges
- 1/2 C Olive oil, organic, full-bodied, Italian
- 1/2 teaspoon almond extract
Cloud 9 whipped with lemon and sugar
- 4 x balls SriMu Cloud 9
- juice of one lemon
- 1/2 C powdered sugar
Decoration
- Almond slices
- Chamomile flowers
- Blackberries
DIRECTIONS
Cake
- Heat oven to 350 - prepare a 9 in springform pan.
- Combine, with whisk, the flour, ground almonds, baking powder and salt in a bowl, set aside.
- Whisk the egg whites in an electric mixer until frothy, then add 1/4 sugar and whisk at higher speed until the whites are shiny, about 2 mins - scrape into separate bowl
- To the mixing bowl of an electric mixer, add whole eggs, the 2 yolks, the remaining sugar and orange zest. Mix on medium until pale and thick, several minutes. Turn the speed to low and add the olive oil, followed by the orange juice and almond extract.
- With the machine running on low, add the flour mixture slowly until all is incorporated.
- Remove the bowl and fold in the egg whites. Pour into prepared pan.
- Bake until just firm, on the center rack in the oven, for 50- 60 minutes.
- Bake until the cake tester that is inserted comes out clean.
Cloud 9 whipped with lemon and sugar
- Whisked until all is incorporated and dreamy creamy
- To serve on the side of cake
Decoration
- Decorate with almond slices, blackberry and chamomile scented jam.
