Serves 6 to 8
Cake
5 tablespoons unsalted butter, room temperature
1/2 cup olive oil, not virgin
3/4 cup sugar
12 ounces almond paste
3 lemons, zest
5 eggs, large
1/2 cup cake flour
1 teaspoon baking powder
pinch salt
Glaze
1/2 cup sugar
1/3 cup fresh lemon juice
1 tablespoon unsalted butter
pinch salt
- Preheat oven to 325 Butter a 9-inch round cake pan. Line the bottom with parchment paper, butter or spray paper, and dust with flour. In the bowl of an electric mixer, beat together the butter, olive oil, and sugar until fluffy. Add the almond paste, lemon zest and beat until smooth. Beat in eggs one at a time, beating well after each addition.
- Sift together flour, baking powder and salt, and fold into mixture. Pour the batter into the prepared pan and bake for about 1 hour, until a cake tester inserted in the center comes out clean. Let cool on rack.
- To prepare the glaze, in a small saucepan over medium heat, combine sugar, lemon juice, butter and salt. Simmer for 1 minute. Remove from heat, cover and let cool.
- Transfer cake to serving plate and drizzle glaze over the top. Confectioner’s sugar may be sprinkle on top as an alternative to the glaze. Cut into wedges and serve.
Note: Cake may also be served with a scoop of vanilla or scented-geranium ice cream. |
