Cake Ingredients:
½ cup (1 stick) unsalted butter, room temp
¾ cup granulated sugar
1 large egg
2 large egg yolks
1 cup almonds, toasted, finely ground
½ cup all purpose flour
2 tablespoons orange juice, fresh squeezed
1 tablespoon orange zest
½ teaspoon ground coriander
Pinch of table salt
2 large egg whites room temp
Powdered sugar as needed to dust top of cake

Catawba Sauce Ingredients:
¼ cup fresh squeezed orange juice
¾ cup Door Peninsula Catawba
1 ½ tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
¼ cup sugar
1 tablespoon grated orange peel

Directions for Catawba Sauce:
Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in small heavy saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool.

Preheat oven to 375°F. Butter and 8-inch springform pan. Cut a circle of parchment to fit inside and line the bottom of pan. Butter parchment; dust with flour. Beat ½ cup butter in a large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, one at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down the sides of bowl occasionally. Using clean dry beaters, beat egg whites in medium bowl until stiff, but not dry. Gently fold whites into batter in two additions with flexible spatula. Transfer batter to prepared pan. Bake cake until top is golden and a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool cake in pan on a rack. Cut cake into wedges, dust with powdered sugar and serve with Catawba Sauce and/or Catawba spiked whipped cream.

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