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Ingredientes
- 1/2 c. Unsalted butter, room temperature (1 stick)
- 3/4 c. Sugar
- 1 lrg Egg
- 2 lrg Egg yolks
- 1 c. Almonds, toasted, finely grnd
- 1/2 c. All purpose flour
- 2 Tbsp. Orange juice
- 1 Tbsp. Orange juice
- 1/2 tsp Grnd coriander
- 1 pch Salt
- 2 lrg Egg whites
- 1 c. Chilled whipping cream
- 2 Tbsp. Powdered sugar
- 2 Tbsp. Sweet Marsala
- Â Â Additional powdered sugar
- Â Â Orange Sauce
- 1 c. Fresh orange juice
- 1Â 1/2 Tbsp. Cornstarch
- 2 Tbsp. Unsalted butter, (1/4 stick)
- 1/4 c. Sugar
- 1 Tbsp. Grated orange peel
Direcciones
- For cake:Preheat oven to 375F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 c. butter in large bowl till fluffy. Gradually add in sugar, beating till blended. Add in egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
- Using clean dry beaters, beat whites in medium bowl till stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
- Bake cake till top is golden brown and tester inserted into center comes out clean, about 40 min. Cold cake in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- For cream:Beat whipping cream and 2 Tbsp. sugar in medium bowl till soft peaks form. Fold in Marsala.
- Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
- For orange sauce:Whisk juice and cornstarch in bowl till cornstarch dissolves. Heat butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mix. Whisk till sauce boils and thickens slightly, about 4 min. Remove from heat and cold. (Can be made 2 days ahead.
- Cover and chill. Bring to room temperature before serving.)
- Orange sauce makes about 1 1/4 c..
- Serves 6.
