| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Post2 | 8 | servings |
INGREDIENTS
| 1/2 | c | Unsalted butter – (1 stick); softened |
| 1 | c | Granulated sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1/4 | c | Ground unblanched almonds |
| 2 | ts | Grated orange zest; plus additional |
| For optional garnish | ||
| 1 1/2 | c | All-purpose flour; plus |
| 2 | tb | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Sour cream |
| 1 | pt | Raspberries; strawberries, |
| Blackberries or blueberries | ||
| Sugar to sweeten berries | ||
| 1/2 | c | Sparkling wine |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 10-inch round cake pan or springform cake pan with nonstick cooking spray or butter lightly. Beat butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, almonds and orange zest; beat on low until combined. Sift flour, baking powder and salt together; add alternately to butter mixture with sour cream. Beat just to blend; do not overmix. Pour batter into pan; tap lightly to even it. Bake in the center rack of the oven for about 20 minutes or until toothpick inserted in cake comes out clean. Let cool for 10 minutes; remove from cake pan or remove sides of springform. Sprinkle berries with sugar, then toss with enough sparkling wine to dampen them thoroughly. Place cake on plate, surround with berries and juice. Top cake with more orange zest if desired. Yield: 8 to 10 servings. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Joe Pollack Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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