Rating: 3.17 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

The cake keeps well for several days, wrapped in plastic.

Martha Stewart Living, February/March 1994

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Recipe Summary test

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees. Butter and flour an 8-inch round cake pan. In a large bowl, beat butter and 1 1/2 cups sugar until fluffy. Add flour, alternating with cream, in two additions. Add salt. Beat in eggs one at a time. Stir in almond extract and orange zest. Bake for 1 hour, or until golden brown and a toothpick inserted in the center comes out clean.

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  • Meanwhile, peel 3 oranges with a sharp knife, removing all of the white pith, and cut crosswise into 1/2-inch-thick rounds. Cut largest rounds in half. Squeeze juice from fourth orange into a heavy-bottomed skillet; add remaining 1/2 cup sugar. Cook over medium heat until golden-brown caramel forms, about 5 minutes. Add orange rounds and cook until glazed, 1 to 2 minutes. Serve at once with cake.

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Reviews (1)

6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
03/16/2014
Absolutely delicious and very easy to make. The cake is very light and the oranges balance it out perfectly. Definitely making this again!