Recipe and Blue Ribbon Winner: Chelsea (C.C.) Berry
Congratulations to Chelsea (C.C.) Berry for winning the 2018 Blue Ribbon at the Six Twelve Cake Off held Saturday, March 31. Chelsea is the Pastry Chef for Saint Mark’s Chop Room and En Croûte in Nichols Hills Plaza and has kindly donated her time and talent to Six-Twelve in the past with her delicious creations. Thank-you so much, CC! You rocked it!
I don’t know about you but I am all over this recipe and will be making this delicious torte very soon!
Thanks again to all of the participants in the “Cake-Off” and to everyone who came out to bid on the cakes and "walked" in our Third Annual Cake-Walk. All proceeds go to the Six-Twelve Kitchen Fund that helps build out and stock up the kitchen.
Happy Baking and we will see you Next Year!
French Almond Torte with Citrus Glaze
Yield: 1 -9-inch cake round
¾ cup Crème Fraiche
1 ½ cup Granulated Sugar
4 Large Eggs
1 ½ cup All Purpose Flour (sifted)
¾ cup Almond Flour
3 Tbsp Baking Powder
¾ Tsp Salt
1 Tsp Almond Extract
2 Tsp Vanilla Extract
¾ cup Canola Oil
- Whisk together the crème fraîche, sugar, and whole eggs. Set aside.
- Sift the all-purpose flour, almond flour, baking powder, and salt together.
- Sift the dry ingredients into the wet in 3 parts. Whisk thoroughly between each addition.
- Add the almond and vanilla extracts. Whisk in the canola oil in a slow stream.
- Line a 9x3 inch cake pan with parchment and spray thoroughly. Pour Batter in and smooth.
- Bake at 350 degrees for 30-35 minutes or until a skewer inserted comes out clean.
*Bakers note: If you don’t have time or access to crème fraîche you may use sour cream.
1ea. Zest of whole Orange
1ea. Juice of whole Orange
1 Tsp Vanilla Extract
½ Tsp Almond Extract
¾ cup Powdered Sugar
- Whisk together all ingredients.
- While the cake is warm, make several holes on the top of the cake with a skewer.
- Pour the glaze onto the warm cake and allow to drip down the sides.
½ cup Sliced Almonds, Toasted
¼ cup Powdered Sugar
¼ea. Orange with peel and pith removed
- Toast the almonds in a 350-degree oven until golden brown, then cool.
- Arrange the almonds on top of the cake in a single layer. Lightly sift powdered sugar onto the almonds, you may not use it all. Cut three slices of orange sphere and orange in the middle of the cake.