Ingredients with Measurements:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/3 cup (80 ml) freshly squeezed orange juice
- 1/2 cup (60 grams) sliced almonds
- 2 tablespoons (30 ml) orange liqueur
- 2 tablespoons (30 ml) confectioners’ sugar
Special Equipment Needed:
- Electric mixer
- 9-inch (23 cm) round cake pan
- Parchment paper
- Pastry bag with a large star tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and line the cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the flour mixture in three batches, alternating with the milk and orange juice. Beat until just combined.
5. Spread the batter into the prepared pan. Sprinkle the almonds over the top.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
8. When the cake is cool, cut it in half horizontally.
9. In a small bowl, combine the orange liqueur and confectioners’ sugar. Brush the mixture over the top and sides of the cake.
10. Pipe a ring of whipped cream around the edge of the cake.
11. Place the top layer of the cake on top of the bottom layer.
12. Dust with confectioners’ sugar and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (180°C)
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 13g
Carbohydrates: 37g
Protein: 5g
Substitutions for Ingredients
- Butter: margarine or coconut oil
- Whole milk: almond milk or oat milk
- Orange juice: lemon juice
- Orange liqueur: Grand Marnier or other orange-flavored liqueur
Variations:
- Add 1/2 cup of chopped dried fruit such as apricots, cranberries, or dates
- Substitute the almonds with other nuts such as walnuts, pecans, or hazelnuts
- Add 1 teaspoon of ground cinnamon or cardamom to the batter
Tips and Tricks:
- Make sure to beat the butter and sugar until light and fluffy for a light and airy texture
- Be careful not to over-bake the cake or it will be dry
- Let the cake cool completely before cutting and assembling
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F (180°C) oven for 5-10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of sliced almonds
- Place the cake on a cake stand and decorate with fresh orange slices
Garnishes:
- Sliced almonds
- Orange slices
- Whipped cream
Pairings:
- Coffee
- Tea
- Orange juice
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange juice to the batter
- If the cake is too dense, add a few tablespoons of milk to the batter
Food Safety Advice:
- Store the cake in an airtight container at room temperature
- Refrigerate any leftovers
Food History:
The Paris-Brest is a classic French pastry that was created in 1910 to commemorate the Paris-Brest bicycle race. It is traditionally made with a choux pastry dough and filled with a light almond cream.
Flavor Profiles:
- Sweet
- Nutty
- Citrusy
Serving Suggestions:
- Serve with a dollop of whipped cream
- Sprinkle with sliced almonds
- Drizzle with a simple orange glaze
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Region: French