Orange Almond Cake

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Butter and flour a 9inch springform pan and set it aside.

3. 3

   Break up the almond paste and place it in the container of a food processor.

4. 4

   Process for a few seconds until it is grainy, like the texture of cracked wheat.

5. 5

   Set aside.

6. 6

   In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes.

7. 7

   Add the almond paste, orange liqueur, and orange zest.

8. 8

   Beat until perfectly blended, another 2 minutes or so.

9. 9

   One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes.

10. 10

    Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.

11. 11

    Scrape the batter into the prepared pan.

12. 12

    Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan.

13. 13

    Cool on a wire rack for 10 minutes.

14. 14

    (The cake might sink a little in the center.)

15. 15

    Remove the outer ring of the pan.

16. 16

    Place a plate over the cake and invert it.

17. 17

    Remove the bottom of the pan.

18. 18

    Invert again onto a wire rack and cool the cake completely.

19. 19

    Serve dusted with confectioners sugar.

* Per serving · 4 servings · Values may vary.