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Ingredients
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups almond meal
2-1/2 cups sugar
1-1/2 tablespoons almond paste
1 cup (1/2 pound) unsalted butter, softened
6 large eggs at room temperature
2 teaspoons Rain's Choice Tahitian vanilla (other pure vanilla can be substituted)
zest of 2 oranges
1/2 cup freshly squeezed orange juice
3/4 cup lightly toasted sliced almonds
Instructions
Preheat oven to 350 degrees F. Line a large spring-form pan with parchment paper.
In a medium bowl, sift together the flour, baking powder and salt. Add in almond flour and mix.
In a food processor, add sugar and almond paste and blend to pulverize into a fine puree.
Place butter and sugar in a large bowl. Using a mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in eggs, one at a time.
Add vanilla extract, orange zest and juice and beat on low until the batter is light and fluffy. Add in the flour and allmond mixtures.
Pour batter into sprin form pan and sprinkle almonds over the cake batter.
Bake 35 - 40 minutes, until the topo is golden brown and the cake is set. Cool on a rack.
This cake is best served the following day. Serve with fresh fruits and whipped cream if desired.
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