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Orange-Almond Cake with Peaches and
Amaretto Whipped Cream
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Glaze:
1/3 cup honey
1/3 cup Amaretto
1/3 cup orange juice
Cake:
1 cup almonds
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup honey
1/2 cup orange juice
1/2 cup milk
1/4 cup Amaretto
3/4 cup unsalted butter, room temperature
1 cup sugar
1 tablespoon grated orange zest
2 eggs, room temperature
Peaches:
4 large peaches, peeled, pitted, sliced
3 tablespoons sugar
2 teaspoons lemon juice
Toasted sliced almonds
Amaretto Whipped Cream
(recipe follows)
Glaze: Bring honey, Amaretto and orange juice to boil in
heavy small saucepan. Reduce heat and simmer until reduced to 1/3 cup. Cool.
Cake: Preheat oven to 350 degrees F. Butter and flour a 12-cup
Bundt
pan. Finely grind almonds in processor. Sift flour, baking powder and
salt into
bowl. Mix in almonds. Combine honey, orange juice, milk and
Amaretto in small bowl. Using
electric mixer cream butter with 1 cup
sugar and orange zest in large bowl until light and
fluffy. Add eggs 1 at
a time, beating well after each addition. Mix in dry ingredients
alternately
with orange juice
mixture, beating just until combined. Spoon batter into
prepared pan. Bake until tester inserted near center comes out clean,
about 1 hour.
Transfer
cake in pan to rack and cool 15 minutes. Invert
cake onto plate. Spoon
glaze over
warm cake, allowing glaze to run
down sides. Cool cake until
just warm.
Peaches:
Toss peaches with 3 tablespoons sugar and lemon juice.
Assembly: Arrange peaches around edge of cake. Fill center with
some
of the whipped cream. Sprinkle cake with sliced almonds.
Amaretto Whipped Cream:
Using electric mixer, whip
1 cup chilled heavy cream,
2 tablespoons sugar and
2 tablespoons Amaretto
together in medium bowl to stiff peaks.
Featured Archive Recipes:
Amaretto-Peach Pound Cake
Amaretto Pound Cake with
Orange-Almond Topping
Orange-Soaked Bundt Cake
Mary Margaret's Peaches-and-Cream Cake
Peach Shortcake, Perfect, Grandma's
Peach Upside-Down Cake, Emeril's
Sour Cream Orange Cake
Index - Cake Recipe Archives
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