1/2 cup fragrant almond oil
5 tablespoons butter, softened to room temp.
3/4 cup sugar
12 ounces almond paste, cut into pieces
2 large lemons, zested and juiced
5 large eggs
1/2 cup flour mixed with 1 teaspoon baking powder
1/3 cup lemon juice
2 tablespoons sugar
Using a tablespoon of the almond oil, lightly oil the
bottom of an 8-inch cake pan. Line with a round parchment,
lightly oil this with another tablespoon of the oil and then
dust with flour, shaking off any excess.
With an electric mixer, beat the butter, remaining oil (you
should have around 1/3 cup) and sugar together until fluffy,
about 4 minutes. Add the almond paste, lemon zest and juice
and beat until smooth. Beat in the eggs 1 at a time making
sure each is fully incorporated before adding the next. Fold in
the flour and baking powder.
Pour batter in prepared pan and bake in a preheated 325º
oven for 50-55 minutes or until a cake tester comes
out nearly clean. While the cake is baking, combine glaze
ingredients in a small saucepan and over moderate heat, stir
until sugar is dissolved. Remove from heat and set aside to
When cake is done, cool on rack for 15 minutes and then turn
cake out to cool completely. Transfer cake, topside up to a
plate and brush glaze over the top so that it soaks in
completely. Cake can be made up to 2 days ahead. Wrap in
plastic and store at room temperature.
Yield: 8 servings