Photography: Greg Dupree; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 8

How to Make It

Step 1

Preheat oven to 350°F. Grease a 9-inch round cake pan, and line the bottom with parchment paper; grease parchment. Dust pan with 2 tablespoons of the almond flour. Sprinkle the toasted almonds evenly into bottom of pan.

Step 2

Place almond paste, sugar, and butter in the bowl of a heavy-duty electric stand mixer fitted with a paddle attachment, and beat on low speed until combined. Increase to medium, and beat until smooth, about 3 minutes.

Step 3

Add orange zest, 2 tablespoons of the orange juice, liqueur, almond extract, and remaining 1/2 cup of the almond flour; beat on medium speed until smooth, about 1 minute. Lightly whisk eggs; add to almond mixture.

Step 4

Sift together cake flour, baking powder, and sea salt in a large bowl.

Step 5

Gently fold almond mixture into flour mixture in 3 parts to combine. The batter will be smooth, but sticky and dense.

Step 6

Using an offset spatula, spread batter in prepared pan. Tap pan on counter to release any air bubbles. Bake in preheated oven until golden brown and a skewer inserted in center comes out clean, 25 to 30 minutes.

Step 7

Cool cake in pan on a wire rack 10 minutes. Stir together orange marmalade and remaining 1 tablespoon orange juice in a small microwavable bowl. Microwave on HIGH until warm, about 15 seconds.

Step 8

While cake is still warm, run a spatula or butter knife along the edge of the cake to loosen it from the pan. Remove cake from the pan by flipping it over onto a cake plate. Discard parchment. Spread the orange marmalade mixture on top of the cake, letting it spill over the sides. Serve with Orange Blossom Mascarpone Cream.

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