Mini Almond and Satsuma Orange Cake

Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // Eat Cho Food
Mini Almond and Satsuma Orange Cake // Eat Cho Food
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free

Happy Chinese New Year, friends! Gong Hay Fat Choy! We had the most wonderful CNY party this weekend and my body is still recovering from it. If you make almost 100 dumplings in one afternoon, you’ll discover a whole bunch of arm muscles you never knew existed. We had most of our friends over and they all fit! Most importantly, we had enough food and no one left hungry! There was a whole plate of noodles and maybe a few bits of roast pork left. I feel like that’s considered a success! I just love cooking for real life people so much. When I’m making food for the blog, Reuben and I will eat it as a meal if it’s savory and if it’s sweet one of us will bring it to our respective offices to share with our coworkers. I don’t really get to see people’s reactions from eating my food, unless it’s Reuben. There is just something so special when you feed people in your own home and see their eye light up and hear a bunch of loud mmmmmmmmmmmms or OMGGGGGs. It’s so rewarding and makes me so happy! I hope I can mentally and physically recover soon so we can do it all over again! Maybe that will be in 2021 lol.

The very next day I woke up with a slight exhaustion/ happiness hangover ( I was sadly too excited to eat all the food I made and only had maybe 2 drink the entire night), cleaned up the apartment and got it back to a respectable level to have a few more people over for an intimate Super Bowl party. Reuben helped too, don’t worry. I was mentally dreading having more people over after the party, but they brought a puppy over and I made mac and cheese… so it was all good! I not sure what we’re going to do tonight for actual Chinese New Year? I honestly still feel wiped out after this weekend, so maybe we will order in chinese food? That still counts!

In honor of Chinese New Year, I’m sharing this Mini Almond and Satsuma Orange Cake! During CNY a lot of the food we eat are meant to symbol something good for the new year! Noodles for long life and dumplings for fortune and wealth. I had satsuma oranges all over our food table at the party as decoration, but also because you’re supposed to have oranges as a symbol of good luck! I’ve shared a few savory recipes this month for CNY but every celebration needs a dessert! Cake! We always need cake! This cake is deliciously moist and dense from the almond flour. Bonus points too because it’s also gluten free. The orange flavor is super bright and present in both the cake and buttercream. I love how Mother Nature was kind enough to give us great citrus during the cold and gloomy months of winter. It’s like she knows we all need a little fruity and zesty pick me up to get through the polar vortex (it doesn’t snow here, but I sympathize with you if you’re freezing).

I hope you have the chance to whip up this cute little citrus cake! I also hope you all have a wonderful and fulfilling new year : ) eat some dumplings for me!


Mini Almond and Satsuma Orange Cake

makes a 2 layer 6” cake

cake materials:

4 eggs - yolks and whites separated
zest of 1 satsuma orange
1/2 cup sugar - divided
1 1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp almond extract

orange buttercream materials:

3/4 cup unsalted butter - softened
3 cups powdered sugar
pinch of salt
juice of 1 small satsuma orange

*double the buttercream ingredients if you wish to full coat the cake.

Steps:

  1. Preheat oven to 350 degrees. Grease and line the bottom of 2 6” cake pans with parchment paper rounds.

  2. In a medium bowl, whisk together egg yolks with orange zest and 1/4 cup sugar. In another bowl, whisk together almond flour, salt, and baking powder. Add to egg mixture and whisk to combine.

  3. In the bowl of your standmixer, fitted with the whisk attachment, whisk egg whites on low for about 30 second and then increase to medium speed. While the whisk is still running, slowly add in the remaining 1/4 cup of sugar and whisk until soft peaks form. Fold the egg whites into the egg and almond flour mixture until just combined.

  4. Pour batter in cake pans and bake for 23-25 minutes until done. Allow cake to cool in the pans for 10 minutes and then invert the cakes onto a wire rack to completely cool.

  5. In the bowl of your stand mixer, fitted with the paddle attachment, blend together softened butter, powdered sugar, salt, and orange juice until smooth. It might look curdled for a minute but just keep blending. Place a cake layer on a plate or cake stand. Add a plop of buttercream on top and smooth with an offset spatula. Add second layer and frost the top of the cake and the sides with a light layer of buttercream for a naked appearance. Decorate with additional buttercream or marzipan dyed to look like oranges. Cut and serve!

Brunch at Home for Two

Give yourself a high five. Buy that almond croissant to go with your coffee. Extend your lunch break by 15 glorious minutes. You deserve it. You have successfully made it to Thursday and the weekend is only a couple desk hours away! You're going to make it!

I'm sure 99.9% of you share this sentiment: I LIVE for the weekends. The weekends are when I get to feel human again. I paint and draw while the sun is shining. I test and photograph recipes, also while the sun is shining. Most importantly, I get to make a decent breakfast in peace.

Throughout the work week my mornings are hectic because 99.9% of the time I am running late to work, I'm squished into a bus that's going about a block a minute, my hair is still wet, and when I get to my desk I'm either having a granola bar or an instant oatmeal packet for breakfast. I know that this is easily preventable if I just wake up earlier... but who does that? Anyways, I'm not a fan of a sad desk breakfast.

Breakfast is really important to me. Sometimes I have a second breakfast, that's how much I love it. It's my favorite meal because it is really the only composed meal that you can have sweet and savory share a plate (I don't know, does a slice of pizza with a piece of chocolate cake sound good together? Kinda........). Cooking is my therapy, so preparing a thoughtful and peaceful breakfast also puts me into a really great mindset for the rest of the day.

To get my mental state right, I've started a routine of going to the Clement Street Farmer's Market every Sunday morning. I put on pants, walk a few blocks, try all the fruit samples (THE ORANGES ARE INSANE RIGHT NOW), contemplate if I should buy the cheese danish from the bread stand, creep on the babies and puppies everywhere, and pick up some produce for the following week. Then I head back to our apartment to make a simple but filling breakfast for Reuben and I. We inhale our breakfast, then he studies or watches sports and I paint and write silly puns. We might take a break in the middle to walk and get some coffee. Then it's dinner time and we watch Worst Cooks in America. That's our Sunday!

This past Sunday, our breakfast was Honey Ricotta Toast on Levain (is Levain just the French word  for Sourdough? Can someone explain the difference?), slices of beautiful Cara Cara and Blood Oranges, and a fried egg. It's simple, pretty, and only takes about 10 minutes to whip up. Give it a try!

This upcoming weekend is not going to be quite as peaceful. We are hosting Superbowl Sunday (I'm making another football field cake!) AND I'll be baking up a storm for the first Babes Brunch of 2017!

Wish me luck. I'm probably going to be covered in flour. What are your plans for the weekend?? Don't forget to make breakfast!


Honey Ricotta Toast for 2

Materials :

2 thick slices of crusty bread (sourdough is my favorite!)

1 Tbsp of butter

Whole Milk Ricotta

Honey

Pinch of Sea Salt

 

Steps : 

  1. Melt your butter in a skillet on medium heat. Place slices of bread in the skillet and let bread soak up the butter on one side for a seconds. Flip over and let the other side of the bread toast for 3-4 minutes or until golden brown. Repeat with other side.

  2. Place your toast on plates or a cutting board. Smear however much ricotta you like on the toast with a knife.

  3. Drizzle honey over your toasts and sprinkle a pinch of sea salt on on each one.

  4. Pair with some fruit, salty meat, or eggs and enjoy!

Have a good morning!