Ingredients
- 1 cup flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup sugar
- 8 ounces almond paste
- 1 tbsp orange zest
- 1 cup unsalted butter at room temperature (1 cup is two sticks)
- 1 tsp vanilla extract
- 1 tbsp fresh squeezed orange juice
- 6 large eggs
- 1/2 cup Diamond of California® Sliced Almonds
- powdered sugar for topping
The Steps
- Pre-heat the oven to 325 degrees. Grease and flour an 8 inch cake pan.
- Sift the flour, baking powder and salt in to a small bowl, set aside.
- In a mixing bowl, combine the almond paste, sugar and orange zest. Mix on medium speed for 3 minutes. Add the butter, vanilla extract and orange juice, mix to incorporate.
- Add the eggs, one at a time, mixing in between each addition.
- Add the flour mixture to the bowl and use a spatula to gently mix until the batter is just combined.
- Pour the batter into the pan and sprinkle the almonds on top.
- Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 5 minutes in the pan then carefully remove the cake from the pan and transfer to a wire rack to cool completely.
- Sprinkle with powdered sugar before serving.
