Cakes

  1. Orange Almond Cake (GF)
  2. Nectarine Upside-Down Cake
  3. Sherry Cake
  4. Victoria Sandwich Cake

Orange Almond Cake (GF)

  • 2 large oranges (preferably seedless navels)
  • 6 eggs
  • 1 1/2 cups ground almonds
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon baking powder

GARNISH: Thin slices of peeled orange sprinkled with confectioners’ sugar and a touch of cinnamon, or fresh raspberries. Serve with whipped cream.

  1. Wash the oranges and boil them in water to cover, without peeling, until very soft, about 30 minutes (MD - 60 mins ???).
  2. Drain, cool, cut into quarters, and remove the seeds, if any.
  3. Process the oranges to a fairly fine purée in a blender or food processor or by putting them through a meat grinder. Don’t make it too fine. The little bits of skin, which will not be at all bitter after the long boiling, are pleasant to bite on.
  4. Beat the eggs in a bowl until thick
  5. Add the ground almonds, salt, sugar, baking powder, and orange purée, and mix well.
  6. Line a deep 9-inch round cake pan with parchment paper. Butter and flour the parchment paper.
  7. Pour the cake batter into the pan and
  8. Bake in a 400ºF (MD - 350F ???) oven for 1 hour or longer, until firm to the touch when pressed with the tip of your finger.
  9. Remove the pan to a rack, allow the cake to cool, then turn it out of the pan onto a serving dish.
  10. Serve garnished with orange slices or berries, and whipped cream.

Nectarine Upside-Down Cake

  • 1/2 cup (1 stick) butter
  • 3/4 cup plain Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2-3 nectarines, sliced into wedges
  1. Preheat oven to 350F. Coat an 8- or 9-inch springform pan with nonstick vegetable spray (both bottom and sides).
  2. Add the butter to a large glass mixing bowl and microwave in 30 second increments until melted.
  3. Whisk in the Greek yogurt, eggs, vanilla extract, and almond extract. Once smooth, whisk in the sugar.
  4. Switch to a rubber spatula and fold the dry ingredients into the wet ingredients, just until combined.
  5. Arrange the sliced nectarines along the bottom of the springform pan.
  6. Pour the batter over top of the sliced fruit and smooth the top with the rubber spatula.
  7. Bake for 40 minutes, or until golden brown and a tester inserted into the center comes out clean.
  8. Allow the cake to cool for 5-10 minutes, then remove the sides of the springform pan and invert onto a wire cooling rack.
  9. Carefully lift the bottom of the pan off the top of the cake, sliding a long knife along the pan bottom to loosen any fruit that may have stuck.
  10. Store in an airtight container at room temperature for 3 to 4 days.

Sherry Cake

  • 1 box yellow cake mix
  • 4 eggs
  • 3/4 c sherry
  • 3/4 c oil
  1. Mix ingredients.
  2. Pour into a greased and floured 9x12” pan
  3. Bake at 350 for 30 min

Victoria Sandwich Cake

  • 1/2 c margarine
  • 1/2 c sugar
  • 2 eggs
  • 1 c flour
  • 1 1/2 t baking powder
  • a little milk
  • jam
  • icing sugar
  1. Cream marge and sugar
  2. Beat in eggs singly
  3. Add flour and baking powder
  4. Mix with milk to a dropping consistency
  5. Pour into a greased papered 8” round tin
  6. Bake at 375 for 25-30 min
  7. When mostly cool slice in half and spread jam between halves
  8. Sprinkle top with icing sugar
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