Cherry And Orange Dessert Cake
|Sugar||3⁄8 Cup (6 tbs)|
|Flour||3⁄8 Cup (6 tbs), sifted|
|Sweet butter||1⁄4 Cup (4 tbs), melted (Unsalted)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Pitted red cherries||1 Can (10 oz), chopped, juice reserved|
|Orange sections||1 Can (10 oz)|
|Browned flaked almonds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 350Â°F.
Grease and line 6-inch-round baking pan with greased paper.
Whisk eggs and sugar in top of double boiler until thick enough to form a ribbon.
Remove from stove; whisk until cool.
Fold in flour, using metal spoon.
Fold in butter.
Pour into pan.
Bake 3/4 to 1 hour, until cake is firm when lightly pressed on top.
Leave in pan for few minutes before turning out.
When cold, split into 3 sections.
Whip cream (reserve some for decorating).
Add half the cherries and orange sections to rest.
Sandwich each layer with fruit and cream mixture.
Spread some of remaining cream lightly around sides of cake.
Cover with almonds.
Decorate top of cake with rings of cherries and orange sections.
Boil 1/2 cup juice from cherries with 1/4 cup sugar until reduced to a glaze; spoon over fruit.
Decorate with rosettes of cream.