Fontbonne Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper and grease.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle, beat the softened butter and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Mix in vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.

Alternate milk and flour

With the mixer on low, add one-third of the dry ingredients, then half the milk, then another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix just until combined and no streaks of flour remain; do not overmix.

Bake

Pour batter into the prepared pan, smooth the top, and bake in the preheated oven for 35–45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and edges are golden. Rotate pan half-way through baking if your oven heats unevenly.

Cool

Allow cake to cool in pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto rack, remove parchment (if used), then invert right-side up and cool completely.

Make syrup while cake bakes: in a small saucepan, combine 3/4 cup fresh orange juice, 1/2 cup granulated sugar, and orange zest. Bring to a low simmer over medium heat, stirring until sugar dissolves. Let simmer for 3–4 minutes to slightly thicken. Remove from heat and stir in 2 tablespoons Grand Marnier or orange liqueur if using. Keep warm.

Soak cake: once the cake is still slightly warm (about 10–15 minutes after removing from oven), poke the top all over with a skewer or fork and slowly spoon or brush the warm orange syrup over the cake so it absorbs evenly. Use all the syrup. Let cake cool completely while absorbing the syrup, about 30–45 minutes.

Toast almonds

Preheat oven to 350°F (if not already hot). Spread 1 cup blanched whole almonds on a baking sheet and toast for 6–8 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Remove and let cool slightly.

Make caramel

In a medium heavy-bottomed skillet or saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water. Stir gently just to wet the sugar, then cook over medium heat without stirring until the sugar melts and turns a deep amber color (you can gently swirl the pan).

Finish praline

Quickly stir in toasted almonds, 1 tablespoon butter, and 1/4 tsp salt, coating nuts evenly. Spread the sticky nut mixture onto a sheet of parchment or a silicone mat and press into a single layer. Let cool completely, then chop or break into small shards or pieces.

Top cake: once the syrup-soaked cake is completely cool, sprinkle or arrange the almond praline shards over the top. Press gently so they adhere. Slice and serve.