The fine china: Montblanc by Noritake
The tea: Red Rose
The cake dish: Petalware (Depression Glass)
The taste: very good
The recipe: Orange Almond Tea Cake
The thanks: go to Loaves and Stitches for this very lovely recipe!!! Flavor and texture are excellent!!!

ORANGE ALMOND TEA CAKE

10″ tube cake (I used angel food cake pan sprayed with Pam)
350 degree F oven
2 1/2 c. cake flour (I didn’t have any so made my own – see below)
1 1/2 t. baking powder
1/2 t. salt
1 c. sugar
2/3 c. (5 oz.) almond paste (I used the whole can of 8 oz. because I hate to have product left)
2 t. orange zest
2 sticks butter
4 eggs
1/2 c. milk
1/2 t. orange extract (I used lemon extract because I had no orange)
Whisk cake flour with baking powder and salt. In a food processor, place the almond paste and sugar. Pulse for a few seconds until the almond paste has broken up. Put it in the bowl of a mixer and add the zest and butter. Mix until creamy. Add the eggs, milk and extract. Blend well. Add the flour mixture and beat until well combined. Pour into prepared pan. Bake in middle of oven for 45-55 minutes or until a toothpick comes out clean. Cool on a rack. Top with glaze.

GLAZE
1 c. confectioner’s sugar
1 T. butter
2 T. orange juice
2 t. orange zest
Combine all of above in a bowl and mix until smooth. Thin to your liking with water or milk. Pour over cake.

TO MAKE YOUR OWN CAKE FLOUR: FOR EVERY ONE CUP FLOUR, REMOVE 2 TABLESPOONS AND REPLACE WITH CORNSTARCH. GOOD IDEA TO SIFT IT ALSO.

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