Orange Almond Cake with an Orange Blossom Buttercream

Print Recipe

Orange Almond Cake with an Orange Blossom Buttercream

Total Time1 hr 15 mins

Course: Dessert

Cuisine: French

Keyword: blueberry, summer

Servings: people

Ingredients

2 tablespoons unsalted butter
1 tablespoon cream sherry
2 tablespoons honey
2 tablespoons water
1 ripe pear
2 teaspoons thyme leaves fresh

Instructions

Line a baking sheet with parchment paper and set it aside.
Melt the butter over medium high heat in a large frying pan. Add the brown sugar and stir to combine.
Continue cooking until the sugar melts, about 3 to 5 minutes, stirring every minute.
Add the nuts and cook until they are toasted and very fragrant, about 8 minutes, stirring every minute.
If the pan begins smoking, remove it from the heat and stir it until it stops smoking, then place it back over the heat and continue stirring every minute until the nuts are sufficiently toasted.
Empty the pan contents onto the parchment paper-lined baking sheet and spread the nuts mixture out evenly using a spatula. Immediately sprinkle with the rosemary, salt, and chili. Allow to cool to room temperature.
Once cooled, break apart any large chunks of nuts into individual nuts and serve.

Notes

Tips & Tricks: And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.