My husband and I recently became Costco members, however, sometimes we’re too easily lured by the ultra low prices and end up with things that seem like a great idea in the store, but in reality unless we ran a small cafe out of our kitchen, we’d never finish. Recently, we decided to buy an entire crate of oranges, “we’ll make fresh juice!” we said, but we quickly chalked this up to one of those “never again” purchases. In attempt to make a dent in our massive orange collection, I thought I’d take my mom’s amazing lemon cake and turn it into an orange cake. But, I was feeling overly ambitious this day and the orange cake became a double layer orange almond cake, with fresh whipped cream, and chocolate frosting. And was it GOOD, so good in fact that I’m calling it he Best Dessert I’ve Ever Made, and for those of you who know me, that’s not a title I give away lightly.
You can adjust the recipe based on your tastes for more or less almond or orange flavor, make some extra whipped cream if you want, etc. And I promise it’s not as complicated as this recipe looks!
Possibly The Best Dessert I’ve Ever Made
Orange Almond Cake (adapted from my Mom’s Lemon Cake)
3/4 cup butter
1 1/2 cups sugar
1 tablespoon grated
lemon orange peel
1 tablespoon almond extract
1/4 cup fresh squeezed orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
Orange Almond Whipped Cream
1/4 cup fresh squeezed orange juice (drain the pulp)
1 cup heavy whipping cream
1 teaspoon almond extract
1/2 cup sugar
Chocolate Butter-cream Frosting
3 cups confectioner’s sugar
3/4 cup cocoa powder
1 stick room temperature butter
1 teaspoon vanilla extract
3 tablespoons milk
Make the cakes: Mix dry and wet ingredients in separate bowls. Slowly combine the wet with the dry until no longer clumpy. Pour the batter into two round pans and bake at 350 for 40-45 or until a toothpick inserted in the center comes out clean.
Make the filling: Whip all ingredients together until it forms soft peaks.
Make the frosting: Mix the sugar and the butter then add the vanilla extract. Add cocoa powder until it’s at the chocolate level you like. While mixing add milk sparingly as needed until the right consistency is reached.
Assemble: Spread the whipped cream between the two cake rounds and frost when they’ve cooled.