Gateau A L’Orange Et Aux Amandes (Orange and Almond Spongecake)
I recently purchased a Kitchen Aid was presented with a dilemma. I didn’t know what to make. There was so much I wanted to make with it, I didn’t know where to start. I was looking through my collection of magazine cut outs and photocopies and I came across Julia Child’s lovely Gateau A L’Orange Et Aux Amandes (Orange and Almond Spongecake). It was published in Mastering the Art of French Cooking.
The cake is lovely and rich. It’s incredibly moist and would be perfect with a dollop of mascarpone cream.
- 115g Butter
- 2/3 Cup Sugar
- 3 Egg Yolks
- Grated Rind of 1 orange
- 1/2 cup strained orange juice
- 1/3 cup Almond Meal
- 1/2 cup Flour
1. Preheat the oven to 175C. Butter and flour the cake pan.
2. Melt the butter and set aside.
3. Gradually beat the sugar into the egg yolks and continue beating until the mixture is thick and pale yellow. Add the grated orange rind and orange juice. Beat until the mixture is light and foamy. The originally recipe calls for 1/4 teaspoon of almond extract but I really don’t think it’s necessary.
4. Beat in the almonds and the flour.
5. Using a rubber spatula, fold in the cool, melted butter in the cake batter, leaving out the milky residue at the bottom of the saucepan.
6. Stir 1/4 of the eggs whites into the batter. Delicately fold in the remaining egg whites.
7. Turn into the prepared tin and run the batter all the way up to the rim. The cake does not rise in the oven.
8. Bake f0r 30 to 35 minutes.
9. Remove from the oven and let it stand for 10 minutes. Turn out to a cake rack and let it cool for 2 hours.
10. Serve. The cake can be iced and decorated with citrus peel. Alternatively you can serve it with a marmalade or apricot glaze and serve with a dollop of cream. I feel you need a finishing touch with some bite to cut through the dense sweetness of the cake.
For more photographs feel free to visit the blog post at Tale of 2 Kitchens.