This delicate cake can be prepared a day before serving.
Try this easy orange sauce over ice cream, too.
Recipe information
Yield
Serves 6
Ingredients
Cake
Cream
ORANGE SAUCE
Preparation
For cake:
Step 1
Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
Step 2
Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
Step 3
Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
For cream:
Step 4
Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
Step 5
Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
For orange sauce:
Step 6
Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Step 7
Orange sauce makes about 1 1/4 cups.
