• Place your vintage ring mold on the top of your medium perforated baking sheet.
• Preheat oven to 350F/180C.

ALMOND CAKE PREPARATION

• In a mixing bowl, add the eggs, light brown sugar, honey, almond flour, orange zest and orange blossom water. Mix until it is all incorporated. Set aside.
  6 eggs, 5.29 oz light brown sugar, 1.59 oz honey, 10.58 oz almond flour, 1 orange zest, 1 tbsp orange blossom water
• In a separate mixing bowl, beat the softened butter together with the mascarpone cheese. Once light and fluffy, combine to your previous Preparation.
  5.29 oz salted butter, 3.53 oz Mascarpone cheese
  
• Pour your batter into your vintage ring mold use your spatula to flatten the edges around.
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 18 minutes). It is ready when the toothpick inserted comes out clean.
  
• Once your Vintage Almond Wreath is out of the oven, let it cool down completely in the mold. Then flip it over your serving platter.

ORANGE GLAZE PREPARATION

• Once your cake has cooled down, prepare the orange glaze.
• In a mixing bowl, whisk together the powdered sugar with the orange juice. Pour it right way on your cake.
  5.29 oz powdered sugar, 2 Tbsp orange juice, Sugared Cranberries and Rosemary
  
• Decorate with sugared cranberries and rosemary to give it a vintage look. Bon Appétit & Happy Holidays!