Gateau de la Reine

Celebrate Queen’s Day, the Sovereign’s official birthday, with this delicious cake. Perfectly paired with Crown Sirène Coffee's Light Roast, this Haitian-inspired cake combines traditional flavors with a regal twist, complementing the rich and velvety smoothness of the coffee.

Ingredients:

For the Cake:

- 2 cups all-purpose flour

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 4 eggs, separated

- 1 cup granulated sugar

- 1/2 cup unsalted butter, melted

- 1 cup fresh orange juice

- Zest of 2 oranges

- 1 teaspoon vanilla extract

- 1/2 teaspoon almond extract

For the Almond Cream Frosting:

- 1 cup heavy cream

- 1/2 cup confectioners' sugar

- 1 teaspoon almond extract

- Slivered almonds, to garnish

- Orange zest, for decoration

Directions:

Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Mix dry ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside.

3. Beat egg whites: In a large bowl, beat the egg whites until stiff peaks form. Gradually add 1/2 cup sugar while continuing to beat. Set aside.

4. Cream yolks and sugar: In another bowl, beat the egg yolks with the remaining 1/2 cup sugar until light and fluffy.

5. Combine mixtures: Mix in the melted butter, orange juice, orange zest, vanilla, and almond extracts into the yolk mixture. Gradually add the flour mixture, stirring just until incorporated.

6. Fold in egg whites: Gently fold the beaten egg whites into the batter until evenly mixed.

7. Bake: Pour the batter into the prepared cake pan. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Almond Cream Frosting:

1. Whip the cream: In a chilled bowl, beat the heavy cream until it begins to thicken. Add the confectioners' sugar and almond extract, and continue beating until soft peaks form.

2. Decorate: Spread the almond cream frosting over the cooled cake. Garnish with slivered almonds and orange zest.