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1
Using a Tbsp.
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2
or possibly so of the almond oil, lightly oil the bottom of an 8-inch cake pan.
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3
Line with a round of parchment, lightly oil this with another Tbsp.
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4
or possibly so of the oil and then dust with flour shaking out the excess.
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5
With an electric mixer beat the butter, remaining oil (you should have around 1/3 c.) and sugar together till fluffy, about 4 min.
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6
Add in the almond paste, lemon zest and juice and beat till smooth.
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7
Beat in the Large eggs 1 at a time making sure each is fully incorporated before adding the next.
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8
Mix in the flour and baking pwdr.
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9
Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 min or possibly till a cake tester comes out nearly clean.
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10
While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir till sugar is dissolved.
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11
Remove from heat and set aside to cold.
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12
When cake is done, cold on a rack for 15 min and then turn cake out to cold completely.
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13
Transfer cake, top-side up to a plate and brush glaze over the top so which it soaks in completely.
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14
Cake can be made up to 2 days ahead.
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15
Wrap in plastic and store at room temperature.
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16
This recipe yields 8 servings.
