Chardonnay Cake with an Almond Sugar Crust

By MJH

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 stick of unsalted butter, softened at room temperature
• 3/4 cup granulated white sugar
• 2 large eggs, room temperature
• 2 tablespoons grated orange zest
• 1 teaspoon orange flower water (optional)
• 1 vanilla bean split in half or 1 tablespoon vanilla extract
• 2/3 cup Chardonnay
• 2 tablespoons turbinado sugar ("Sugar in the Raw")
• 1/3 cup sliced almonds
• Equipment: One 9" springform pan

Details

Adapted from alwaysorderdessert.com

Preparation

Step 1

Preheat your oven to 350 degrees.

Butter and flour your springform pan and set aside.

Sift together your flour, baking powder, baking soda, and salt.

In the base of your electric mixer, beat the softened butter with the 3/4 cup of granulated white sugar until light and really fluffy (about 2 minutes).

Add the eggs 1 at a time, beating each well until incorporated.

Whisk in the orange zest, orange flower water, and scrape in the vanilla seeds from the inside of the vanilla bean (or add your extract).

Add the flour mixture in two steps, alternating with the wine, and mixing only until both are incorporated

Pour the batter into the prepared springform pan and use a spatula to smooth out the top.

Sprinkle the top with the turbinado sugar, making sure to cover the whole cake.

Then sprinkle the sliced almonds over the sugar crystals making sure they cover it completely and evenly.

Bake in the oven for 45 minutes to 1 hour, or until the top turns golden and puffs slightly.

A cake tester inserted in the center should come out clean.

Remove from the oven and let cool in the springform pan for 10 minutes before removing the sides and sliding the cake onto a dish.

Let cool completely before serving.