Mediterranean Truffled Orange, Olive Oil, Almond Cake
A Truffle a Day — Day 14
Although midsummer days may seem far away as February reaches its halfway mark, a scent, a dream can bring us closer to ocean waves, provincial markets, colorful tablecloths, luscious spreads and large tables to enjoy the bounty that will soon be rolling in from all around us.
Some lucky few are able to travel to faraway places, but most are content to sit on the front porch or by the fireside and wander in their minds. And what better way to visit places vicariously than by cooking a dish with flavors that sing of foreign lands?
Imagine a sea breeze lifting your hair as the boats come and go from a bustling port. Then stir and bake, cut a generous slice, pour a glass of your favorite beverage, and luxuriate in your mind’s adventure.
Ingredients:
2 eggs
1 cup sugar
½ cup olive oil
¾ cup milk
1¼ cup flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ tablespoons orange zest
2 tablespoons orange marmalade
¹∕ ³ cup almond slivers
1 ounce truffle
Preparation:
Mix together wet ingredients, plus sugar, zest and a grating of truffle. Add dry ingredients (reserving the marmalade and almond slivers), and bake at 375°F for 30 minutes or until done. When unmolded, melt the marmalade, add another grating of truffle, and spread over the cake. Toast the almonds briefly in a dry skillet or on a sheet pan in the oven and distribute on top of the cake. Decorate with a few slivers of truffle for gourmandise.
A Truffle a Day is a series of one-a-day truffle recipes, excerpted from the soon-to-be-released Cooking with Truffles: A Chef’s Guide. All recipes can be prepared with or without truffles, depending on the voluptuousness of your pantry.
