Mary, Mary, Quite Contrary… Orange Almond Marigold Cake

How does your garden grow?– Why, with African Marigolds, of course!  —Known as the “herb of the sun” and symbolic of passion and creativity.  The Welsh believed for many centuries that if the blooms of Marigolds were not opened completely in the early morning hours, that a storm was on the way.  Used as love charms in garlands for weddings, these are not second-to-best to roses, not at all.  

Christians from olden days named the flower, “Mary’s Gold” and offered its blossoms in place of money at the feet of her statue.  

Interestingly, the flower is harvested and added to chicken feed in Mexico; thus, the eggs of the chickens are of deep yellow color.  Even the flesh of the chicken meat is of enriched color, more edible in appearance, appetizing.  The blossoms, themselves, are edible for human consumption, often used in egg and cheese dishes– but how ’bout on a cake?– Why not?  (I’m weird as it is, so why not!)

I never plant a garden without planting my Marigolds– every summer, in every garden that I plant– orange or bright lemon yellow African Marigolds.  They thwart off the bugs in my gardens, they are bright and cheerful.  I grew up with these, so I adore them as if they were people, the handful good to my own heart.

For the Crunchy Almond Topping, prepare the oven to heat up– temperature of 325 degrees Fahrenheit.

Lightly brown for 5 minutes in a pan, in preheated oven– 2/3 cup coarsely chopped almonds.

After 5 minutes, slide-and-shake the almond-pan; heat for an additional 5 minutes, no longer than.

Grease 2 round cake pans with 2 teaspoons softened, unsalted butter– in each pan.  Sprinkle bottoms and sides with evenly distributed almonds; then in each pan, 3 teaspoons sugar.

Crank up the oven, just a little, to 375 degrees…  Melt and let cool 6 tablespoons unsalted butter; set aside for later use.

Beat on high speed (I used the highest speed.) 6 large eggs at room temperature,

2 cups sugar, grated zest of 2 oranges and 1/4 teaspoon salt.

Mix on high for 4 minutes.

Turn off the mixer.  Sift over the top of batter and fold in

2 1/2 cups all-purpose flour

and 2 3/4 teaspoons baking powder.

—with your own hands and creativity.

Next, fold in the melted butter of 6 tablespoons 

along with 2/3 cup heavy cream.  With kitchen scissors, snip off petals (or with fingers, tear), as many as you’d like to be added into the cake batter. 

Scrape batter evenly into both pans, bake for 20 to 25 minutes or until a toothpick in the center comes out clean.

Immediately prick toothpick holes all over the cake tops.  Spoon or pour over the cakes, into the toothpick indentations– 1/2 cup, each–

  dark rum.  Let the cakes cool in the pans, completely, before turning out to be glazed.  When you turn out the cakes, make sure that the almond-crusted side is facing upward.

Lay cake platter with strips of wax paper to catch the crumbs and chocolate glaze when decorating, easily pulling out the strips of paper after completion of cake decorating.  

For the Bittersweet Chocolate Glaze, 

In a microwave or a double-pan (double broiler), melt 12 ounces of bittersweet chocolate with 1 cup strong coffee and a pinch of salt.  Constantly and steadily stir.

When chocolate is melted, remove from heat.

Stir into melted chocolate– 12 tablespoons unsalted butter, 2 or 3 pieces at a time, then 4 tablespoons kahlua.  

Begin applying the glaze.

Keep chocolate glaze from the absolute edge of bottom cake layer.

Dust with powdered sugar.

Put on the top layer, carefully, almond-side-up.  Put chocolate glaze over the top, just as you did the bottom cake layer, not going completely to the edge.  Sift lightly with powdered sugar over the glaze, as previously done.

This time, do not clip the petals–

 pluck them– and drop them, as though they are fallen leaves for early Fall…

— a prettier look, a more natural effect.

For leftover chocolate glaze, pour into a canning jar; keep it for topping over icecream.

If you don’t have a flat, you can always use parchment paper– looks neat.