Maryanne’s wedding cake for Nama and Michael

On November 14th, Nama married Michael Korda, who is now our step-grandfather. Along with Michael’s young friend Peyton, we had hoped to be flower girls in their wedding, but with Covid, we had to abandon that plan and view the ceremony on Zoom instead. It took place at Candace and Rick Beineckes’ in Great Barrington. “Uncle Michael” Krugman took the photos and “Auntie Maryanne” made the most spectacular cake we’ve ever seen. We could almost taste it. Nama and Michael said there was never such a heavenly cake and the rest of us agreed.

–Annie and Liza

Grand Marnier Almond Cake with Cream Cheese Frosting

Preheat the oven to 350F
Separate 4 large eggs
Prepare the cake pans:
      4 tablespoons melted butter or canola oil spray
      Brush 3 8 inch round cake pans with melted butter. Place a round of parchment paper in the bottom. Butter the paper. Add flour to the pans and shake so the surface is covered. Knock out the excess flour.

The cake

2 cups cake flour
1/2 cup almond flour (or another 1/2 cup of cake flour)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

2 sticks unsalted butter
1 1/4 cups sugar

4 egg yolks
1/2 fresh orange juice1 cup buttermilk
1 tablespoon fresh orange zest
1 teaspoon vanilla extract

4 egg whites
1/2 teaspoon of cream of tartar
a pinch of salt

1/4 cup of sugar

1. Mix the dry ingredients together and whisk to combine.
2. Place the butter in a mixer and blend on low speed briefly. Slowly add the 1 1/4 cup of sugar. Once all the sugar has been added turn the speed to medium and beat for 5 minutes to aerate.
3. Reduce the speed to low and add the 4 yolks one by one.
4. Combine the orange juice, buttermilk, the orange zest and the teaspoon of vanilla in a small bowl.
5. Add 1/3 of the flour mixture to the sugar/yolk mixture and beat on low speed. Add 1/2 of the buttermilk/orange juice mixture. Repeat this process until all the flour and liquid is incorporated ending with the last third of flour. Do not overmix!
6. In a clean bowl beat the egg whites with the cream of tartar and a pinch of salt over low speed. When the mixture is foamy turn the mixer to high. Watch carefully and turn it off when you have soft peaks. Now turn the mixer to high and slowly add the remaining 1/4 cup of sugar. Continue mixing until you have firm, shiny peaks.
7.Take 1/3 of the meringue(beaten egg whites) and stir it into the cake batter. Gently fold the remaining 2/3 of the meringue into the batter. It’s okay to have some streaks of the meringue remain.
8. Divide the batter equally between the 3 prepared pans.
9. Bake for 22 to 25 minutes. You will know it’s ready when the cake bounces back when lightly touched in the center. Also look for the edge of the cake separating from the sides of the pan.
10. Place the cakes on a cooling rack and let rest for 5 minutes. Gently turn the cakes out onto the cooling rack and remove the parchment paper.

The soaking syrup

1 cup of water
1/2 cup of sugar

2 tablespoons of Grand Marnier (or dark rum, like Meyers)

Bring the water and sugar to a boil and stir to melt the sugar. Once the sugar has dissolved remove from the heat and add the Grand Marnier. Set aside to cool.

The frosting

1 stick of unsalted butter
1 8 ounce package of cream cheese
3 cups of powdered sugar
4 tablespoons of fresh orange juice
2 teaspoons orange zest
2 tablespoons of milk or heavy cream if needed

1. Blend the butter and cream cheese in the mixer on medium speed.
2. Slowly add the powdered sugar, the orange juice and the zest. Add the milk if the frosting is too stiff.
3. Finally whip the frosting until it is light and fluffy.

The assembly

Place a cake layer on the plate and brush it with 2 tablespoons of the syrup. Cover the cake with some of the frosting. Repeat this process with the remaining 2 layers remembering to brush each layer with the syrup before frosting. Frost the sides of the cakes. Decorate the cake with orange slices and whole almonds. Edible flowers add an elegant touch if available!