I posted this recipe in another section and was asked to post it here. I'm flattered to be asked so here you go -
Chocolate almond tea cake w/ Grand Marnier frosting and mandarin oranges
Tea cake
1.5 c almond flour
1/2 c cocoa, unsweetened
2 t flour
1/2 t baking powder
3 eggs, room temp
3/4 c sugar
Small pinch salt
1/3 stick butter, unsalted
Frosting and topping
2/3 stick butter unsalted, soft
1 Tbsp Grand Marnier
powdered sugar
Liquid from mandarin oranges can
Serve with mandarin orange (tangerine) slices
Cake
Preheat oven to 350F. Spray oil in a tea loaf pan. Line bottom with parchment or waxed paper and spray paper.
Place mandarin oranges over a sieve set over a bowl to drain. Set aside.
Melt butter and set aside.
Whisk together the almond flour, flour, cocoa, and baking powder. Set aside.
Separate eggs with the whites going into a tall mixing bowl and yolks into a small bowl and set aside.
Using an electric mixer, beat the whites for 30 seconds. Add sugar and salt and beat until stiff peaks just start to form. Transfer to another bowl.
Place egg yolks in mixer bowl and beat until pale in color and increased in volume. Add melted butter and beat 5 seconds. Add dry mixture in batches, beating briefly after each addition.
Place several Tbsp of batter into a small bowl. Add a Tbsp of whites. Mix with fork. Pour into batter and beat 2 seconds. Fold batter into egg whites batches, quickly and lightly, until no streaks appear.
Bake for 25 min or until top is puffy and tester comes out clean.
Place on wire rack to cool. Run sharp knife around rim. After 10 min, turn cake out onto rack. Cool to room temp before adding frosting.
Frosting
Place butter in a mini food processor, and pulse to cream. Scrape sides. Add Grand Marnier, pulse again. Add 2 Tbsp powdered sugar and pulse to mix, scraping down sides. Add powdered sugar and liquid from mandarin oranges can until you get amount and consistency you like.
Frost tea cake as you like. (Top only is fine.) Place mandarin orange slices along top.
Serve right away. Or cover cake with plastic wrap and refrigerate overnight. Next day, frost cold cake but do not add orange slices until just before serving.
Makes 1 small tea cake
Chocolate almond tea cake w/ Grand Marnier frosting and mandarin oranges
Tea cake
1.5 c almond flour
1/2 c cocoa, unsweetened
2 t flour
1/2 t baking powder
3 eggs, room temp
3/4 c sugar
Small pinch salt
1/3 stick butter, unsalted
Frosting and topping
2/3 stick butter unsalted, soft
1 Tbsp Grand Marnier
powdered sugar
Liquid from mandarin oranges can
Serve with mandarin orange (tangerine) slices
Cake
Preheat oven to 350F. Spray oil in a tea loaf pan. Line bottom with parchment or waxed paper and spray paper.
Place mandarin oranges over a sieve set over a bowl to drain. Set aside.
Melt butter and set aside.
Whisk together the almond flour, flour, cocoa, and baking powder. Set aside.
Separate eggs with the whites going into a tall mixing bowl and yolks into a small bowl and set aside.
Using an electric mixer, beat the whites for 30 seconds. Add sugar and salt and beat until stiff peaks just start to form. Transfer to another bowl.
Place egg yolks in mixer bowl and beat until pale in color and increased in volume. Add melted butter and beat 5 seconds. Add dry mixture in batches, beating briefly after each addition.
Place several Tbsp of batter into a small bowl. Add a Tbsp of whites. Mix with fork. Pour into batter and beat 2 seconds. Fold batter into egg whites batches, quickly and lightly, until no streaks appear.
Bake for 25 min or until top is puffy and tester comes out clean.
Place on wire rack to cool. Run sharp knife around rim. After 10 min, turn cake out onto rack. Cool to room temp before adding frosting.
Frosting
Place butter in a mini food processor, and pulse to cream. Scrape sides. Add Grand Marnier, pulse again. Add 2 Tbsp powdered sugar and pulse to mix, scraping down sides. Add powdered sugar and liquid from mandarin oranges can until you get amount and consistency you like.
Frost tea cake as you like. (Top only is fine.) Place mandarin orange slices along top.
Serve right away. Or cover cake with plastic wrap and refrigerate overnight. Next day, frost cold cake but do not add orange slices until just before serving.
Makes 1 small tea cake
