Recipe courtesy of Jeanne Lemlin
Orange Almond Cake
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 8 servings
Ingredients
7 to 8 ounces almond paste
1/4 pound (1 stick) unsalted butter, very soft
1 cup sugar
2 tablespoons orange liqueur (such as Grand Marnier or triple sec)
Grated zest 1 orange, or 1/2 teaspoon orange extract
5 large eggs, at room temperature
1/2 cup cake flour
1 teaspoon baking powder
Confectioner's sugar for dusting
Directions
- Preheat the oven to 325 degrees. Butter and flour a 9inch springform pan and set it aside.
- Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
- One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
- Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
- Remove the outer ring of the pan. Place a plate over the cake and invert it. Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.
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