Citrus Almond Pound Cake
Citrus almond pound cake made in a food processor.
Servings 8
Cost 5
Ingredients
- 2 tablespoons fresh lemon juice (28 grams)
- 2 tablespoons fresh orange juice (28 grams)
- 1 ½ cups plus 1 tablespoon granulated sugar (300 grams plus 12 grams)
- 3.5- ounce almond paste, half a tube
- 6 tablespoons cold unsalted butter, cubed (84 grams)
- 3 large eggs plus 2 tablespoons of lightly beaten egg
- 1 teaspoon lemon zest
- 1 teaspoons orange zest
- 1 teaspoons vanilla extract
- ¾ cups cake flour (84 grams)
- ⅜ teaspoon baking powder
- ⅛ teaspoon salt.
Instructions
- Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan.
- Put lemon juice, orange juice and ½ cup plus 1 tablespoon sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
- Put chopped up almond paste and remaining 1 cup sugar in food processor and process until well combined; add butter and continue processing until light. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth. Don't forget to scrape the sides of the processor.
- Mix the cake flour, baking powder and salt together in a bowl, then add the flour, baking powder and salt to the food processor and pulse a few times — just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake about 47 minutes. Check earlier (at 35 minutes). Remove the cake from the oven and let cool slightly.
- Pour the citrus soak (mine cooled into kind of a syrup) over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.
