ALMOND-ORANGE CAKE

Almond-Orange Cake image

Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 12

Number Of Ingredients 14

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Ingredients

1 cup slivered almonds
2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup fresh orange juice
1 1/2 teaspoons almond extract
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup orange marmalade
3/4 cup whipping cream
2 tablespoons powdered or granulated sugar
1/3 cup slivered almonds, toasted*
Orange twist, if desired

Steps:

Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.

Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 1/2 g