Orange-Champagne Cakes
Recipe from
Better Homes and Gardens
Wow your Christmas guests by serving humble cornmeal cakes that are dressed-up with ground almonds, orange peel, and a lavish champagne-syrup.
Servings:
Makes 12 servings
Prep Time:
30 mins
Total Time:
1 hr 10 mins
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Ingredients
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1-1/2 cupspolenta cornmeal or yellow cornmealsee savings
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1 cupall-purpose floursee savings
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2 teaspoonsbaking powdersee savings
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1/8 teaspoonsaltsee savings
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1-1/2 cupsunsalted butter, softenedsee savings
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2 cupssugarsee savings
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6eggs, beatensee savings
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1 cuporange juicesee savings
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3 cupsfinely ground almondssee savings
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1 tablespoonfinely shredded orange peelsee savings
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1-1/2 cupschampagne or sparkling winesee savings
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1/4 cupsugarsee savings
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Orange marmalade (optional)see savings
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Shaved Parmesan cheese (optional)see savings
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Thin orange peel strips (optional)see savings
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Directions
1.
Preheat oven to 325 degrees F. Grease and flour twelve 1-cup individual tube pans or 4-inch muffin cups; set aside. In a medium bowl, combine cornmeal, flour, baking powder, and salt; set aside.
2.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar; beat until well mixed. Add eggs, beat until combined. Beat in orange juice (mixture may appear curdled). Beat in cornmeal mixture just until combined. Fold in ground almonds and orange peel.
3.
Spoon batter into prepared pans (about 2/3 cup batter in each). Bake about 30 minutes or until toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes.
4.
Meanwhile, in a small saucepan, combine champagne and the 1/4 cup sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, about 10 minutes or until mixture is reduced to 1 cup.
5.
Remove cakes from pans. Transfer cakes to a large platter, placing cakes bottom sides up. Prick cakes with toothpick. Carefully spoon or brush champagne mixture over cakes. Immediately cover cakes with plastic wrap; cool completely.
6.
Serve cakes at room temperature. If desired, serve with orange marmalade and Parmesan cheese. If desired, garnish with orange peel strips.
7.
Makes 12 servings
8.
To bake ahead: Cool cakes, cover, and store at room temperature for up to 4 hours.
Nutrition information
Per serving: Calories 715, Total Fat 44 g, Saturated Fat 18 g, Cholesterol 170 mg, Sodium 104 mg, Carbohydrate 67 g, Fiber 6 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 12%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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