ALMOND CAKE
Serves 12
A big thank you to Robin Snider of Santa Barbara , California , for sharing this amazing , elegant recipe . Always a favorite of family and friends ! I love serving with créme anglaise .
8 ounces almond paste , room temperature
1 stick butter , room temperature ¾ cup sugar 3 large eggs ¼ teaspoon almond extract
1 teaspoon Grand Marnier ( or other orange liqueur )
Work almond paste until soft ( see note below ), then add butter . Mix well . Add sugar and mix until light and fluffy . Add eggs one at a time . Add almond extract and liqueur . Carefully add flour and baking soda ; do not overmix .
Bake at 350 ° in a greased and floured 9-inch pan for 35 – 40 minutes . When cooled , sprinkle with powdered sugar . Top with almonds , fruit , or lemons .
¼ cup sifted flour ⅛ teaspoon baking powder Powdered sugar , for topping
Sliced almonds , berries , or lemons , for topping
NOTE :
To work ( soften ) almond paste , leave it wrapped well , and massage it with your hands , kneading it until it ’ s soft and pliable . The warmth of your hands will help soften the paste , but the wrap will keep it from sticking to you .