Orange Almond Cake

• 7 to 8 ounces almond paste
• 1/4 pound (1 stick) unsalted butter, very soft
• 1 cup sugar
• 2 tablespoons orange liqueur (such as Grand Marnier or triple sec)
• Grated zest 1 orange, or 1/2 teaspoon orange extract
• 5 large eggs, at room temperature
• 1/2 cup cake flour
• 1 teaspoon baking powder
• Confectioner's sugar for dusting

1. Preheat the oven to 325 degrees.
2. Butter and flour a 9inch springform pan and set it aside.
3. Break up the almond paste and place it in the container of a food processor.
4. Process for a few seconds until it is grainy, like the texture of cracked wheat.
5. Set aside.
6. In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes.
7. Add the almond paste, orange liqueur, and orange zest.
8. Beat until perfectly blended, another 2 minutes or so.
9. One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes.
10. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
11. Scrape the batter into the prepared pan.
12. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan.
13. Cool on a wire rack for 10 minutes.
14. (The cake might sink a little in the center.)
15. Remove the outer ring of the pan.
16. Place a plate over the cake and invert it.
17. Remove the bottom of the pan.
18. Invert again onto a wire rack and cool the cake completely.
19. Serve dusted with confectioners sugar.

almond paste, unsalted butter, sugar, orange liqueur, orange, eggs, cake flour, baking powder, dusting

Taken from www.foodnetwork.com/recipes/orange-almond-cake-recipe.html (may not work)