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Orange Almond Cake With Fruit And Sparkling Wine

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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 t Vanilla
1/2 t Almond extract
1/4 c Ground unblanched almonds
2 t Grated orange zest, plus
additional
For optional garnish
1 1/2 c All-purpose flour, plus
2 T All-purpose flour
2 t Baking powder
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 395
Calories From Fat: 183
Total Fat: 20.9g
Cholesterol: 92mg
Sodium: 461.6mg
Potassium: 117mg
Carbohydrates: 47.1g
Fiber: 1.4g
Sugar: 26.2g
Protein: 5.7g


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