Because the cake is dense, a small piece will usually suffice. A cup of coffee or tea or a bit of excellent Scotch is great on the side. A dollop of whipped cream or vanilla ice cream is never a bad idea.
Ingredients
- 3 cups golden raisins
- cold water
- 2-1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1-1/4 cups packed brown sugar
- 4 large eggs, room temperature
- 3/4 cup orange marmalade
- 1 tablespoon grated orange zest
- 1 cup blanched almonds
Directions
- Place raisins in a small bowl; cover with cold water. Let sit 10 minutes. Drain; discard water. Set raisins aside.
- Preheat oven to 275°. Line a 9-in. round high-sided cake or springform pan with parchment paper; grease all sides.
- In a small bowl, whisk together flours, baking powder and salt. In a large bowl, cream butter and brown sugar until light and fluffy, 2-3 minutes. Beat in eggs, one at a time, until combined. Stir in orange marmalade, orange zest and soaked raisins until combined. Stir dry ingredients into the wet ingredients until just combined. Transfer to the prepared cake pan; spread into an even layer.
- Bake 1 hour; remove from the oven. Place almonds in a decorative pattern on top. Return cake to the oven; bake an additional 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven; let cool 15 minutes. Remove cake from the pan to a wire rack to cool completely.