A recipe from Almond cake, creamy icing and blood orange coulis, like a tangy burst! A cake with a very comforting soft texture, accompanied by a creamy orange icing. Simple to make, ideal for enjoying the citrus season.
And you, you like them blood oranges ? When you slice them, they never have the same color, which is what makes them charming I think. It's also very nice to make colorful juices to sip. And then, we're not going to refuse a little extra dose of vitamin C (especially in the middle of winter), right?
What ingredients for this almond and blood orange cake?
Inside this almond cake, we find almond meal (used with flour) to give texture. I also added some almond puree which adds softness, and a little touch of bitter almond extract. Almond lovers should love it! For the rest of the cake, we find the classic ingredients: eggs, yeast, butter, sugar.
For the icing, I left on a base natural fresh cheese (Philadelphia) and sweet butter. I added a little juice blood orange and lemon to give it a little pep! To enhance the taste of blood orange, you can also add zest.
Le blood orange coulis consists of 2 ingredients: blood orange juice and sugar.
How to make this almond cake with creamy frosting?
As for the production, nothing very complicated, the cake is rather simple to make as such. We start with prepare the cake, which will allow it to cool before decorating. To do this, beat the butter and almond puree then add the sugars. Then add the eggs one by one, then the dry ingredients. Mix just enough. Pour into the mold and bake.
For make the grout, heat the blood orange juice and sugar for a few minutes: it should reduce a little. Pour it into a container to cool completely.
Finally, we prepare the creamy frosting beating the butter to loosen it. Add the Philadelphia, then add the juices and a touch of honey. It must be very creamy.
To decorate the cake, we tablecloth generously of icing using a spatula or spoon, then add a few slices of blood orange before covering with coulis... Serve with the icing and the remaining coulis.
Other recipes to try
If you like this kind of dessert, then I advise you to take a look at these other recipes from the blog: the Fondant cherry and almond cake, L 'Almond tree - soft almond cake, Giant chocolate almonds coconut cookie Raspberry and orange blossom financiers, the Raspberry mascarpone tart on Breton palet.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!
- 80 g whole almond puree
- 70 g of flour
- 80 g of almond powder
- 1 cc of baking powder
- 120 g soft butter at room temperature
- 80 g light brown sugar
- 60 g complete sugar rapadura type
- 4 eggs
- 0,5 tsp bitter almond extract
- 80 g soft butter well softened at room temperature
- 300 g Philadelphia type plain cream cheese
- Liquid honey 1tbsp or more depending on your taste -> you can replace with icing sugar
- 1 cc blood orange juice
- 2 cc lemon juice
- 2 squeezed blood oranges
- 2 tbsp brown sugar
- Blood orange slices for the decoration
- Preheat the oven to 170 ° traditional heat.
- In a food processor, beat the butter and the almond puree so that it is creamy then add the sugars, continue to beat to obtain a light consistency. Add the eggs one by one, without mixing too much, then the almond extract. Finish with the dry ingredients: flour, ground almonds, baking powder.
- Pour into a 20cm diameter mold and bake for about 45 minutes. Check the cooking with a wooden pick. Leave to cool on a rack.
- For the coulis, squeeze the oranges and filter with a Chinese then heat the juice in a saucepan with the sugar, over medium heat, for a few minutes. Turn off the heat then let cool before putting in a small container.
- For the icing, beat the butter so that it becomes creamy, then add the cream cheese, then the honey and the juices. Beat to obtain a homogeneous and creamy mixture.
- Decor: on the cooled cake, place a (very) generous layer of icing by drawing "S" with the spatula. Decorate with orange slices and finish by pouring the coulis with a teaspoon.
What a delicious treat! I also use almond puree from time to time in cakes or biscuits, but also as a base layer on a slice of bread and jam or a slice of brioche.
As usual, a superb result that makes your mouth water.
Hello, discovering the whole almond puree, I ask myself the question: to know if it is found in the trade or if it is a preparation. And if so, how do you get it? Thank you for this original recipe.