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    Make sure to prepare this cake at least one day in advance to achieve the best texture. For an easy and festive presentation, pile fresh strawberries in the middle and top with a twist of orange zest. Yield: Serves 12 Prep time: 45 - 50 minutes
Baking time: 35 - 40 minutes
Difficulty Level: Moderate
    Soaking Syrup:
Cake:
 Prepare the syrup first. Combine the sugar and water in a saucepan, bring to a boil, and boil undisturbed for 30 seconds. Set aside undisturbed until no longer hot. (The syrup does not have to cool completely.) Whisk in the orange juice. When you are ready to bake the cake, preheat the oven to 350°F and grease a 10 to 12-cup bundt pan with nonstick baking spray. Using an electric mixer, whip the cream until it holds soft peaks. Add the eggs one at a time, beating after each addition. Beat in the yolk, followed by the almond extract and orange zest. In a separate bowl, sift together the flour, sugar, baking powder, and salt. Whisk the ground almonds into the flour mixture. Add the dry ingredients to the batter all at once and stir gently until blended. Do not over-mix. Spread the batter evenly in the prepared pan and bake in the preheated oven for 35 to 40 minutes, until the cake feels springy when pressed and a tester inserted near the middle comes out clean. Leaving the hot cake in the pan, poke it at 1-inch intervals with a toothpick and brush it generously with the orange syrup. Cool completely, then unmold the cake, poke the exposed surface with a toothpick, and brush on the remaining syrup. Allow to stand for one hour, then wrap tightly in plastic wrap and allow to sit for at least 24 hours before serving. The cake can be stored at room temperature, well wrapped, for three days, or frozen for up to three months.  Calories 165; Protein 4g; Carbohydrate 24g; Total Fat 6g; Saturated Fat 2g; Cholesterol 60mg; Sodium 192mg |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
