Orange almond cake with fruit and sparkling wine

8 servings

Ingredients

Quantity Ingredient
½ cup Unsalted butter - (1 stick); softened
1 cup Granulated sugar
2 Eggs
2 teaspoons Vanilla
½ teaspoon Almond extract
¼ cup Ground unblanched almonds
2 teaspoons Grated orange zest; plus additional
For optional garnish
1½ cup All-purpose flour; plus
2 tablespoons All-purpose flour
2 teaspoons Baking powder
1 teaspoon Salt
1 cup Sour cream
1 pint Raspberries; strawberries,
Blackberries or blueberries
Sugar to sweeten berries
½ cup Sparkling wine

Directions

Preheat oven to 350 degrees. Spray a 10-inch round cake pan or springform cake pan with nonstick cooking spray or butter lightly. Beat butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, almonds and orange zest; beat on low until combined. Sift flour, baking powder and salt together; add alternately to butter mixture with sour cream. Beat just to blend; do not overmix. Pour batter into pan; tap lightly to even it. Bake in the center rack of the oven for about 20 minutes or until toothpick inserted in cake comes out clean. Let cool for 10 minutes; remove from cake pan or remove sides of springform. Sprinkle berries with sugar, then toss with enough sparkling wine to dampen them thoroughly. Place cake on plate, surround with berries and juice. Top cake with more orange zest if desired. Yield: 8 to 10 servings.

Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Joe Pollack Formatted for MasterCook by Susan Wolfe - swolfe1@...

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