Almond and Orange Layer Cake with Vanilla Ricotta Icing: GUILTY

 
 

You'll have to be a bit careful about this one. While the cake's base consists of almond flour (half of it), there is plenty to feel guilty about in this recipe, hence the 1 star rating. But we all need to live a little on weekends and special occasions. This is the perfect indulgence for such a day.

This recipe is so fresh, the icing is light and the cake dense but not overly sweet. It's a great recipe to impress!

To enrich the look I topped it with flowers from the garden. And the recipe is extremely easy. So when your guests inquire you can say, 'Oh this? Just something I whipped up'!

RECIPE

8 eggs, room temperature

1 1/2 cups caster (superfine) sugar

3 tsp freshly squeezed orange juice

2 cups all purpose flour

1 tsp baking powder

1 tsp salt

2 cups almond meal

2 tbsp grated orange rind

200g unsalted butter, melted

GLAZE

100g unsalted butter, softened

250g cream cheese, softened

250g ricotta cheese, softened

1 tsp vanilla extract

1 1/4 cups confection sugar

DIRECTIONS

Line 2 lightly greased round cake tins with 2 layers of non-stick paper and set aside.

Preheat oven to 350 degrees F. Place eggs, sugar and fresh orange juice in an electric mixer and whisk until pale, thick and tripled in volume, about 8 minutes.

Transfer the mixture to a large bowl and fold through the flour, baking powder and salt until just combined. Add the almond meal, orange rind and butter and fold through.

Divide the mixture evenly between the tins and bake for 40-45 minutes, or until springy to the touch. Let cool on wire racks.

GLAZE DIRECTIONS

Place the butter, cream cheese, ricotta and vanilla in an electric mixer and beat 5 minutes. Add the sugar and beat for a further 5 minutes or until smooth and creamy.

PREPARATION

Cut the cake horizontally into thin layers, as many as you can get until they are too thin to stack.

Spread the icing (thin) on each layer, leaving enough to spread liberally on the top.

Decorate as you wish!

Special thanks to Donna Hay for the original recipe which I've altered slightly.