Desserts, Essensia, Fall, Spring, Winter

Andrew Quady says: “I know you will enjoy this cake. It is not too sweet and has just the right level of orange character to compliment Essensia.”

1 3/4 cup sifted flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup softened butter
3/4 cup sugar
3 eggs
1/2 tsp. almond extract
1 Tbsn. grated orange rind
1/2 cup finely grated blanched almonds
1/3 cup Essensia Orange Muscat

Preheat oven to 325F. Butter bottom and sides of a 9-inch loaf pan. Line bottom with wax paper and butter the paper. Sift together flour, baking powder and salt. Set aside. In a mixing bowl, cream butter. Add sugar gradually and beat until light. Add eggs one at a time, beating well after each addition. Beat in almond extract, orange rind and almonds. On lowest speed, add Essensia; beat until incorporated. Add dry ingredients, beating just until mixed. Pour batter into prepared pan. Bake about 50 minutes, or until cake tests done with a toothpick. Let rest 10 minutes in pan before inverting onto a cake rack. Cool completely before slicing.

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