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Ingredientes
- 1/2 c. fragrant almond oil
- 5 Tbsp. unsalted butter softened to room temperature
- 3/4 c. sugar
- 12 ounce almond paste cut into pcs
- 2 lrg lemons zested and juiced
- 5 lrg Large eggs
- 1/2 c. flour mixed with
- 1 tsp baking pwdr
- 1/3 c. lemon juice
- 2 Tbsp. sugar
Direcciones
- Using a Tbsp. or possibly so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another Tbsp. or possibly so of the oil and then dust with flour shaking out the excess.
- With an electric mixer beat the butter, remaining oil (you should have around 1/3 c.) and sugar together till fluffy, about 4 min. Add in the almond paste, lemon zest and juice and beat till smooth. Beat in the Large eggs 1 at a time making sure each is fully incorporated before adding the next. Mix in the flour and baking pwdr.
- Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 min or possibly till a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir till sugar is dissolved. Remove from heat and set aside to cold.
- When cake is done, cold on a rack for 15 min and then turn cake out to cold completely. Transfer cake, top-side up to a plate and brush glaze over the top so which it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 418 | |
| Calories from Fat 190 | 45% |
| Total Fat 22.13g | 28% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 206mg | 9% |
| Potassium 198mg | 6% |
| Total Carbs 49.31g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 37.8g | 25% |
| Protein 8.62g | 14% |
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