1 ½cupsplus 1 tablespoon granulated sugar(300 grams plus 12 grams)
3.5-ouncealmond paste, half a tube
6tablespoonscold unsalted butter, cubed(84 grams)
3largeeggs plus 2 tablespoons of lightly beaten egg
1teaspoonlemon zest
1teaspoonsorange zest
1teaspoonsvanilla extract
¾cupscake flour(84 grams)
⅜teaspoonbaking powder
⅛teaspoonsalt.
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.