Orange and Almond Cake Draft

How I make it

Cake

1. In a small bowl, stir together the amaretto, oil and orange juice.

2. Crack the eggs into a mixer bowl, add the sugar, salt and vanilla, and beat on high for 5-6 minutes, until very light and fluffy.

3. Lower to medium speed and pour in the liquid mixture in a thin stream while beating.

4. Keep beating on medium-low for about 1 more minute, until everything is well combined.

5. Sift in the flour and baking powder, add the semolina, zest and almond flour, and fold with a spatula just until even.

6. Pour into a lightly greased pan and bake in an oven preheated to 320°F (160°C) for 30-40 minutes, until a toothpick in the center comes out with moist crumbs.

Citrus syrup

1. In a small saucepan, bring the sugar, water and orange juice to a boil.

2. Cook over medium-high heat for 2-3 minutes, until slightly reduced.

3. Take off the heat, add the orange blossom water and stir well.

4. When the cake comes out, poke holes all over with a toothpick and pour the syrup over generously so it soaks in.

5. Let the soaked cake cool completely.

Vanilla whipped cream

1. With the whisk attachment, whip the cream, powdered sugar and vanilla until very firm.

2. Spoon the cream into a piping bag and pipe a mound on each piece of cake. Top with an orange segment and serve.

What I've learned

• You can leave out the orange blossom water, but it gives the syrup and the cake a lovely scent.
• For a less festive cake I skip the whipped cream. Without it the cake is parve.
• I always squeeze fresh orange juice; bottled juice isn't the same.
• Almond flour is in the baking aisle of most supermarkets.
• Amaretto is a bitter almond liqueur. When I don't have it, I use rum or brandy.
• The semolina matters for the texture; it soaks up most of the liquid and keeps the cake moist and very soft.
• Well wrapped, the cake keeps up to five days in the fridge.
• I like to cut the cake into squares ahead of time and serve it in individual portions.