This not-too-sweet cake is also great for breakfast or brunch.
1 cup granulated sugar
7 tablespoons butter, softened
1 large egg
1 2/3 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% reduced-fat milk
1 tablespoon grated orange rind
1/2 teaspoon almond extract
2 large egg whites
1 cup powdered sugar
1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
2 teaspoons orange juice
How to Make It
Preheat oven to 350°.
To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract.
Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not overbeat). Fold egg whites into batter; pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
To prepare the glaze, combine the powdered sugar, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.
The best cake recipe ever! Easy and so delicious! I used orange juice in the glaze and although it produced more glaze than what is shown in the picture, it wasn't an excessive amount. The combination of almond and orange flavors is wonderful, and it came out moist and light. The only negative is that this cake is so good that I can't stick to one serving size. So, although I will make this again, it won't be too often so I don't overdue it on the calories.
I just made this for brunch. I live at 7600 ft above sea level so I know I must modify baked recipes and typically, I don't have a problem when I do modify. However, this reciep didn't specify ingredients for high altitude so I modified as I typically do. It took almost 10 minutes longer than expected before a pick came out clean. I let it sit for 10 min as recipe directed before I turned in onto a rack to cool. When I turned it out it all fell apart and was hollow in the center. The cooked ends tasted very good but there is no way I can serve this to company. I wasted not only my time but also the ingredients. It would be nice to have high altitude instructions when baking especially when you pay so much for a cookbook!
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