Almond Spice Cake with Cranberry and Orange Compote and Sea Salt Zabaglione
Rated 5.0 stars by 1 users
Ingredients
Almond Spice Cake:
-
4 ounces Mandelin Natural Almond Flour or Blanched Almond Flour
-
7 ounces sugar
-
1-1/4 teaspoons salt
-
2 ounces Mandelin Natural Roasted Almond Butter
-
3 eggs
-
4 ounces unsalted butter, softened
-
2 ounces all-purpose flour
-
1/4 teaspoon baking soda
-
1/4 teaspoon cinnamon
-
1 cup Mandelin Natural Whole Almonds, roasted and roughly chopped (for topping)
Cranberry and Orange Compote:
-
12 ounces fresh cranberries
-
5 ounces sugar
-
8 ounces fresh orange juice
-
1/2 ounce orange zest
-
10 ounces orange segments, diced 1/4-inch
Sea Salt Zabaglione:
-
4 ounces egg yolk
-
4 ounces sugar
-
1 ounce sea salt
-
2 ounces marsala
-
22 ounces heavy cream
Directions
For the cake:
Preheat oven to 350 degrees.
In a food processor, combine almond flour, sugar and salt.
Add almond butter, butter, eggs and blend.
Finish with flour, baking soda, and cinnamon and pulse until just incorporated.
Spread dough into a prepared 8”x8” pan. Bake for 25 to 30 minutes until golden brown.
Let cool in pan. Flip out on work surface and cut 1” x 1” squares.
To plate, layer almond cake square, 1 ounce of compote, almond cake square, 1/2 ounce zabaglione and garnish with chopped almonds and excess cranberry compote jus.
For the compote:
Combine cranberries and sugar in a stainless steel pan over medium heat to melt the sugar.
Add fresh orange juice and orange zest and reduce heat to low.
Simmer until liquid is reduced by half and cool immediately.
Once cool, add segments.
Store in refrigerator.
For the zabaglione:
In a medium bowl, combine all ingredients except cream and whisk over a double boiler to achieve the ribbon stage.
Cool immediately.
Whip cream to medium peaks.
Fold whipped cream into egg mixture.
Store in refrigerator.
Recipe Note
Prepare the compote and zabaglione first as they should be refrigerated and cooled before use.