One of my favorite things about the spring and summer is that everyone spends more time with friends. I feel like summers are busy- travel, vacations, weddings, etc. But it’s so much easier to venture out of your house (or your PJ’s) and have a drink or dinner with a friend when it’s still light out at 8pm. With the dreaded cold weather behind us (90’s have started off the summer in DC), summer is in full swing.
As we mentioned previously, we recently bought a new house and the extra space allows us to entertain more. It’s nice to have friends drop in for barbeque, pizza or dessert. And when you want to throw something together in a hurry it’s always hard to find a quick dessert. So I’ve done a little research (ahem: taste testing) for all of you, and I highly recommend this cake.
It’s not even a cake, it’s a delicious dessert that can be eaten after a meal, or a perfect breakfast with a cup of tea or coffee. I made this over a month ago when I had some girlfriends over for a Mexican night, and I can still remember the moist and fluffy cake. It was perfect the next morning, so it can easily be made the night before.
Almond Orange Cake
Adapted from: The Mexican Cookbook
1 cup raw almonds
1 cup unsalted butter, softened
1 1/4 cup sugar
1/2 tsp almond extract
1 tsp vanilla extract
juice from 1 large orange (about 4 tbsp)
10 tbsp all-purpose flour
1/4 tsp salt
Add the almonds to the food processor, and puree them until they are a mealy mixture.
In a stand mixer, beat together butter and sugar, until smooth and fluffy. Then beat in the eggs, pureed almonds, almond extract, vanilla extract and orange juice. Next stir in the flour and salt, mix until it’s incorporated.
Preheat the oven to 350ºF. Butter or spray an 8-inch spring form. Pour in the better, smooth the top of the surface. Bake the cake for 40 minutes, or until it feels spongy when gently pressed. Remove from the oven and let stand to cool.
Prior to serving, dust with powdered sugar.