Almond and Orange Cake with Poached Plum Compote
Delight in an Almond and Orange Cake with Poached Plum Compote, inspired by Andrew Zimmern’s travels. Perfect for any special occasion or dessert craving.
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Ingredients
- 4 large eggs, at room temperature
- 1 tablespoon finely grated orange zest
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups blanched sliced almonds
- 2 cups dry red wine
- 1 cup dark rum
- 1 cup water
- 3 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon finely grated lemon zest
- 1/2 vanilla bean, split and seeds scraped
- 2 cinnamon sticks
- 6 whole cloves
- 1 whole star anise
- 12 black plums (about 3 pounds), halved and pitted
- Confectioners’ sugar, for dusting
- Lightly sweetened crème fraîche or whipped cream, for serving
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