Orange Almond Cake, Serve with Creme Anglaise

I learned this cake in an otherwise bad cake class .... but this is a smashing hit, though quite expensive!!!

Ingredients
4 organic oranges
500 g almonds
12 eggs ( 600 gr)
500 g sugar
2 tsk baking powder

Directions

Wash oranges and gently boil them in water for 1 1/2 hours, until they are very soft.

Pre-heat oven to 190 c. Butter and flour 2 springform pans, sides and bottom.

Skald, peel and chop almonds roughly.

Whip eggs and sugar together. Add baking powder and almonds. Stir well to mix.

Cut oranges into quarters and remove any seeds.

Puree in blender or food processor.

Cool slightly and then blend well into almond mixture.

Pour into springforms and bake for ca. 1 hour.

Let the cake cool in the form before trying to remove it.

Creme Anglaise

235 ml light cream

75 g white sugar, divided in half

1 vanilla bean, halved lengthwise

4 egg yolks

30 g butter

In a saucepan over medium heat, combine half-and-half, 1/2 of the sugar and vanilla bean.
In a bowl, whisk together egg yolks and remaining 1/2 of the sugar until smooth.

When cream mixture comes just to a boil, remove from heat and remove vanilla bean.

Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon.

Remove from heat and stir in butter.

Serve warm or cold.

I newer use the creame anglais.... I just serve as is ... and sometimes I ad chocolate to the cake.

Enjoy!