A moist, absorbent cake topped with your choice of liqueur.
Almond Pound Cake
5 tablespoons butter
1/3 cup olive oil
1/2 cup sugar
1 pound (16 ounces) Mandelin Premium Almond Paste
zest of 3 lemons
1/2 cup cake flour
1 teaspoon baking powder
3 tablespoons Grand Marnier or limoncello, optional
Beat together butter, olive oil, and sugar in a bowl with an electric mixer until fluffy. Add the almond paste and lemon zest and beat until smooth. Beat in eggs one at a time. Fold in flour and baking powder. Pour batter into buttered, floured, and parchment-lined 9-inch-diameter cake pan and bake in preheated 325° oven until center of cake is set, about 40 minutes. Remove from oven and cool.
Invert cake and place right-side up on a serving plate. Brush Grand Marnier or limoncello (lemon liqueur) over top of cake if desired. Sprinkle with confectioners' sugar.
6 to 8.
Try concocting homemade limoncello with this recipe from Saveur:
Wash 25 lemons in hot water and dry. Using a vegetable peeler, remove the zest from each lemon in wide strips, leaving behind as much of the white pith as you can. (Reserve whole lemons or freeze their juice in ice cube trays for another use.) Put zest and 1 liter of pure grain alcohol (such as Ever clear) into a large glass jar with a tight-fitting lid, pressing down on zest to submerge, if necessary. Cover tightly and set aside in a cool, dark place to let infuse for 48 hours.
Cook 3 1/2 cups of sugar in 4 cups of water in a large pot over medium-high heat, stirring occasionally, until it comes to a boil. Remove syrup from heat and let cool completely. Strain zest from alcohol through sieve set over the pot of syrup; discard zest. Stir to combine and return to the jar. Limoncello is ready to serve at this point. Store, tightly sealed, at room temperature for up to 3 months. Makes 2 quarts.