Ingredients
8 oz. almond paste
1/2 cup unsalted butter, softened
3/4 cup sugar
3 large eggs
2 tsp. grated lemon zest
2 tbsp. Grand Marnier or other orange brandy
1/4 cup all-purpose flour
1/2 tsp. baking powder
Powdered sugar for garnish
Balsamic Strawberries (recipe follows)
Orange Mascarpone (recipe follows)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Lightly butter and flour an 8-inch round cake pan.
In the bowl of an electric mixer, combine the almond paste, butter, and sugar.
One at a time, beat in the eggs, followed by the lemon zest and brandy.
Sift the flour and baking powder together over waxed paper.
Beat the flour into the almond-egg mixture until just combined.
Pour the batter in the prepared pan and bake for 35 to 40 minutes. A toothpick
inserted in the center should come out clean.
Cool on a rack before removing the cake from the pan.
Serve a wedge of the cake with a scoop of the Balsamic Strawberries. Dust with a
sprinkling of powdered sugar and pipe a small rosette of the Orange Mascarpone
from a pastry bag or simply place a dollop on the cake.
BALSAMIC STRAWBERRIES Ingredients
2 pints ripe strawberries, stemmed and halved
1/3 cup balsamic vinegar
2 tbsp. honey
1/2 tsp. freshly ground black pepper
1 tbsp. drained and rinsed green peppercorns, slightly crushed
Instructions
In a bowl, gently combine all ingredients. Allow to stand, refrigerated, for at least 1 hour before serving.
ORANGE MASCARPONE Ingredients
3 oz. fresh mascarpone cheese
1 tsp. grated orange zest
1 tsp. Grand Marnier or other orange brandy
Instructions
In a bowl, combine all the ingredients and beat well. Let stand, refrigerated, at least 1 hour before serving.
