Italian Almond Cake with Warm Amaretto Glaze

 8 ounces almond paste

3/4 cup sugar

3/4 cup butter (1 1/2 sticks)

5 eggs

3/4 cup flour

½ teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract

Zest of one lemon

 

Heat the oven to 350F. Grease a 9-inch springform pan. Mix together flour, baking powder, and salt in a small bowl and set aside. Break up the almond paste and place it in a mixing bowl. Blend with an electric mixer until crumbly.  Add the butter and cream until smooth. Add the sugar and continue to beat until light and fluffy.  Add the eggs one at a time, beating well after each addition, but don't overdo it.  Add the extracts, lemon zest, and flour mixture and beat until smooth.  Pour the batter into the prepared pan and smooth out evenly.

Bake 40 to 45 minutes or until the top is crisp and golden brown. The sides of the cake will pull away from the pan. Cool.  Sprinkle with powdered sugar before serving.  Or serve with warm Amaretto Glaze

 

Amaretto Glaze

 

3/4 cup sugar

6 tablespoons butter

1/4 cup almond liqueur

1 tablespoons water

¼ cup sliced almonds

 

 

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.