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
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.
Yields
8 servings