Corbeille d'Oranges
Henri Matisse
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Orange-Almond Cake with Peaches and
Amaretto Whipped Cream

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Orange-Almond Cake with Peaches and
Amaretto Whipped Cream
Bon Appetit Archives

1/3 cup honey
1/3 cup Amaretto
1/3 cup orange juice
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
4 large peaches, peeled, pitted, sliced
3 tablespoons sugar
2 teaspoons lemon juice
Toasted sliced almonds

Glaze: Bring honey, Amaretto and orange juice to boil in heavy small saucepan. Reduce heat and simmer until reduced to 1/3 cup. Cool.
Bake: 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.
Toss peaches with 3 tablespoons sugar and lemon juice. 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.
 

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