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Ingredients
- Citrus Glaze:
- 3/4 cup Flour
- 1 tsp Baking Powder
- 3/4 tsp Salt
- 2 7oz.tubes Almond Paste like Odense (not marzipan)
- 1 cup + 1 tbsp Sugar
- 2 Lemons
- 2 Tangerines or Oranges
- 1 1/2 cups Unsalted Butter (softened)
- 7 Eggs (room temp)
- 1/2 tsp Vanilla Extract
- Juice of 2 Tangerines
- Juice of 1 Lemon
- 1/4 cup Sugar
- 1 tbsp Water
- 1/4 tsp Vanilla Extract
- Powdered Sugar for dusting
Details
Servings 2
Preparation time 45mins
Cooking time 105mins
Adapted from purewow.com
Preparation
Step 1
Preheat the oven to 325° and arrange a rack in the center. Coat two 9-by-5-inch loaf pans with nonstick cooking spray or butter ad flour.
Cake Mixture:
In a small bowl, sift together flour, baking powder and salt.
In separate bowl break almond paste ino pieces and mix with the sugar at low speed until the mixture is sandy. May want to break up with pastry knife to begin.
Grate the lemon and tangerine zest directly over the bowl. Gradually add the butter on medium speed then increase the speed to medium-high and mix until fluffy.
Add the eggs, one at a time, and beat at medium speed until combined. Add the vanilla. Scrape down the sides of the bowl and mix in the dry ingredients at low speed until just combined. Mix briefly with a spatula to ensure everything is incorporated. The batter should be light and fluffy.
Pour the batter into the prepared pans and smooth the top. Bake until the cake is dark reddish-brown and a tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack and let cool for 20 minutes.
Citrus Glaze
In a medium saucepan, combine the tangerine juice with the lemon juice, sugar, vanilla and water. Bring to a boil over medium-high heat. Continue to boil for 1 minute to thicken. Remove from the heat.
Invert the cakes onto a parchment-lined wire rack and brush liberally with the citrus glaze. Let the cakes cool completely. Dust with powdered Sugar. Slice and serve. Can serve with left over glaze drzzled on slices, if desired.
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