Chardonnay Cake with an Almond Sugar Crust

This was meant to be my master piece at the Lane Holiday soiree. I mean, I basically threw this party in order to bake this cake.  Not quite, but almost.

Aaand… it came out OK. Not great. Definitely not a masterpiece. Pretty tasty, and semi-pretty. I was a little disappointed, I’m not gonna lie. I made two… one in a tart pan and one in a regular spring form. They both came out lopsided (thanks oven.) and just not as classy and glorious as I expected. Not sure what could have improved this, but one thing that made all the difference was the strawberry sauce that my stepmom Heather made to drizzle on the serving plate and on top of the slices.

Chardonnay Cake with an Almond Sugar Crust
Adapted from Always Order Dessert (check out the pictures of what it SHOULD have looked like!)
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 stick of unsalted butter, softened at room temperature
3/4 cup granulated white sugar
2 large eggs, room temperature
2 tablespoons grated orange zest
1 teaspoon orange flower water (optional) – I didn’t use this
1 vanilla bean split in half or 1 tablespoon vanilla extract
2/3 cup Chardonnay
2 tablespoons turbinado sugar (“Sugar in the Raw”)
1/3 cup sliced almonds

Preheat your oven to 350 degrees. Butter and flour a 9″ springform pan and set aside.

Sift together your flour, baking powder, baking soda, and salt.

In the base of your electric mixer, beat the softened butter with the 3/4 cup of granulated white sugar until light and really fluffy (about 2 minutes). Add the eggs 1 at a time, beating each well until incorporated. Whisk in the orange zest, orange flower water, and scrape in the vanilla seeds from the inside of the vanilla bean (or add your extract).

Add the flour mixture in two steps, alternating with the wine, and mixing only until both are incorporated

Pour the batter into the prepared springform pan and use a spatula to smooth out the top. Sprinkle the top with the turbinado sugar, making sure to cover the whole cake. Then sprinkle the sliced almonds over the sugar crystals making sure they cover it completely and evenly.

Bake in the oven for 45 minutes to 1 hour, or until the top turns golden and puffs slightly. A cake tester inserted in the center should come out clean. Remove from the oven and let cool in the springform pan for 10 minutes before removing the sides and sliding the cake onto a dish. Let cool completely before serving.

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One Comment to “Chardonnay Cake with an Almond Sugar Crust”

  1. Look under about tab. I think I was under the wrong comment!

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