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Orange-Almond Cake

Recipe photo courtesy of Alan Benson

Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.

Source: Martha Stewart Living, September 2003
Yield

Ingredients

Directions

Cook's Notes

Store cake, covered, in the refrigerator up to 2 days.

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  • disstonsbcglob
    8 JAN, 2016
    Has anyone noticed 1 3/4 cup of almonds is not 6 oz. .....3/4 is 6oz. Which is the correct amount?
    Reply
  • ltf217
    8 FEB, 2011
    http%3A%2F%2Fwww.marthastewart.com%2Frecipe%2Forange-almond-cake-with-swiss-meringue-buttercream
    Reply
  • rustysal
    26 JAN, 2010
    Last week Martha had on a layer cake with an Orange Almond layer cake and Italian Buttercream Frosting - is this the same cake recipe? It is the only Orange Almond cake I can find in her recipe search?
    Reply
  • vikki88
    25 DEC, 2008
    1/2 cup flour is not a typo. The body of the cake is made mostly from the ground almonds (aka almond meal). Besides having more protein and fiber (and less carbs) than regular flour, ground almond also adds a nuttier flavor to the cake.
    Reply
  • ZoeJ
    26 AUG, 2008
    My sister has this same recipe though she can't remember where she got it. It's identical except it calls for 1 1/2 cups of flour. She says it turned out perfectly delicious. By chance is there a typo in the above recipe for the amount of flour, stated here as only 1/2 cup? Seems like a small amount for 6 eggs and 1 cup of sugar etc. ZoeJ
    Reply

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