Added by SonomaEddie | Tue 07 Sep 2010 @ 17:08
This is a recipe by Mark Bittman that appeared in our local newpaper last week. When the food section comes out here on Wednesdays, I always look to see if they\'ve included one of his recipes. They\'re never disappointing. A few notes: You may want to start testing the cake after 50 or 55 min. Mine took a little less than an hour. Also, you may want to make your own almond paste if it\'s as expensive where you live as it is here. Takes no time at all. Grind 1 1/2 cups blanched almonds in the food processor for about 2 min, add 1 cup icing sugar and process until well-blended. Stir in 1 teaspoon almond extract and enough egg white to make it come together in a thick paste.
12 tablespoons cold unsalted butter cut into cubes, plus more for pan
-flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus
2 tablespoons castor sugar
1 17-oz tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teastoon salt
1. Pre heat oven to 350f. Butter and flour pan. Put lemon juice and orange juice and 1 cup and 2 tablespoons of sugar into a small sauce pan and cook over low heat until sugar disolves. Remove from heat and set aside to cool.
2. Put almond paste and remaining sugar in food processor and process until well combined. And butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
3. Stop machine and add the flour, baking powder and salt, and pulse a few times, just until the dry ingredients are integrated.
Pour into pan and bake until golden about 1 hour and 10 min. Let cool slightly.
4. Pour the citrus syrup over the cake and let it set for about 30 minutes or until all the liquid is absorbed and the cake releases from the pan easily.