Luscious Almond Cake with Grand Marnier

Photo by Erin Kelly

Chef Jessica Lewis, at the helm of Spirits and Tales on the top floor of The Oaklander, takes first position in our Valentine’s Day countdown this year with an absolutely phenomenal almond cake. Grand Marnier in the batter and brushed on top make it irresistible. Make this sweet for your sweetie on Valentine’s Day…or just make it right this second for yourself.

True confessions: our crew devoured this cake as soon as the shutter clicked, and we hereby testify to its deliciousness!!!

Ingredients

14 oz Almond paste
1/2 c Granulated sugar
8 oz Chilled cubed butter
4 T Honey
6 ea Eggs, Lg
4 T Grand marnier
2/3 c All purpose flour
1/2 t Ground clove
3 ea Oranges, zested
To taste Kosher salt

Method

 1.   Preheat oven to 350
 2.  Butter and flour spring form pan
 3.  In a mixer, add almond paste and sugar, whip until broken up and incorporated.
 4.  Add cubes butter one piece at a time, texture should be light and airy.
 5.  Add one at a time the rest of the ingredients, let mix and be fully incorporated.
 6.  Pour into cake pan, level with spatula.
 7.  Bake for 25-35 minutes in convection oven, color on top should be golden brown. This can be a dense cake, ensure middle is cooked through.
 8.  Remove and let cool, paint with grand marnier on top. Let rest.
 9.  Slice & enjoy!

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