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Saturday, August 28, 2010

Citrus-Almond Poundcake - the altitude corrected version

The Altitude Adjustment Section
Okay I fixed this recipe and now it works perfectly for Santa Fe's altitude. It's really easy and quite yummy so give it a go!
12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups granulated sugar
7 ounce tube of almond paste
8 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350 degrees. Spray and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat. Set aside, this will be your glaze when cake comes out of the oven. Next, put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth. Stop the machine, add the flour, baking powder and salt, and pulse a few times just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly. Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily onto a flat plate. I helped it loosen by going around the pan with a thin knife. Let cool. Cut into slices and serve with almost anything!