Allright, so maybe it was a sign that we did not need anymore sweets, that maybe my mojo had taken a vacation. Nevertheless, I am "une gourmande" and I have to end the day with something sweet. In desperation I started to make fruit salad, and that alone made me feel terrible: even with a splash of booze, it is nothing to write home about. I was about to cut up an orange when my eyes wandered onto the stack of recipes next to the fruit bowl and there it was, "The sign from the Pastry Gods": Anne’s recipe for an orange and almond cake that looked quite appealing at that precise moment. Everything looked pretty straightforward, no major pastry prouesse but in my state of being that was not a bad thing to attempt!
I toyed with the idea of following the recipe "a la lettre" (to the T), but I felt bold enough to defy my streak of bad luck and changed a couple of things.
Here is the original recipe and my changes in ( ).
2 oranges (mine were big so I only used one)
65 gr. butter
200 gr. sugar
150 gr. ground almonds ( I used half almonds, half semolina flour)
2 tsp. baking powder
200 gr. sugar
Wash the oranges. In a saucepan, put the oranges and cover with water. Cook on medium heat for 45 minutes. Take them out of the water, cut them in half and put them in the bowl of a food processor and puree them, skin and all.
Preheat the oven to 350 degrees.
Beat the butter and sugar until creamy. Add the eggs, one at a time, the baking powder, the almonds and the orange puree.
Pour into a 9 inch cake plate and bake for about 45 minutes. (I put mine in 8′ square one)
For the syrup: put all the ingredients into a saucepan and reduce on low heat for about 20 minutes.
Pour it on top of the cake when you take it out of the oven.
I decided to skip this step as the cake seemed to be plenty moist. The result is an incredebly fragrant cake great to end a light meal or to start the day.
I seemed to have gotten my bad luck episode. We’ll see tomorrow!