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We're having dinner Chez Nous. With any luck at all it won't rain and we can BBQ the steaks that

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Joined: Dec 14, 2005


Posted to Thread #24501 at 12:58 pm on Jun 16, 2013

Sarah is bringing. I'll provide appetizers......hummus, fig & olive on cream cheese spread & antipasto. To go with the steaks (Bearnaise Butter) will be an Asian slaw, tomato salad and roasted asparagus. Dessert will be Orange Almond Cake garnished with whipped cream and raspberries. The cake is in the oven as I type.

Orange Almond Cake (as seen on French Food at Home II, FoodTV)

Courtesy of : Laura Calder

Yield: one 9 to 10-inch/23 to 25 cm cake (spring-form or tube pan).


6 eggs, separated
3/4 cup sugar
Zest of 3 oranges
1 1/2 cups almonds, ground

Juice of 3 oranges (12 oz)
1/2 cup sugar
A glug of Grand Marnier (optional)


Heat the oven to 350°F/180°C. Grease and line the cake tin.
Separate the eggs into two bowls. Beat the yolks with the sugar and zests (3 minutes), then stir in the almonds. Beat the whites to peaks. Stir a spoonful into the yolk mixture, then fold in the rest, gently. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmould onto a serving platter.

Heat the juice and sugar together in a saucepan and boil five minutes. Stir in the liqueur if using. Spoon evenly over the cake, letting the syrup soak in as you go (it will absorb all of it). Serve the cake with candied orange zest on top and whipped cream on the side.

Note: Sylvia’s additions to instructions in brackets.

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