Kamala Sohonie's scientific legacy
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In total:
one hour and ten minutes
Prepare in 15 minutes.
Cook for 55 minutes.
8 servings are produced.
Almond paste, 7 to 8 ounces
1/4 pound (1 stick) very soft unsalted butter
One cup of sugar
Two teaspoons of orange liqueur, such as triple sec or Grand Marnier
One orange, grated, or half a teaspoon of orange extract
Five big eggs, refrigerated
Half a cup of cake flour
One tsp baking powder
Sugar confectioner's for dusting
Set the oven's temperature to 325. Grease and flour a 9-inch springform pan, then place it on the side.
Crush the almond paste and add it to the food processor's container. Grind for a few seconds until the texture resembles cracked wheat. Put aside.
Beat the butter and sugar in a large bowl with an electric mixer until extremely frothy, about 3 minutes. Stir in the orange zest, orange liqueur, and almond paste. Beat for a further two minutes or more, or until thoroughly combined.
Beat in the eggs one at a time for about two minutes, or until the mixture is very smooth and fluffy.
Incorporate the flour and baking powder, and beat until just combined about 30 seconds.
Transfer the mixture to the prepared pan. Bake for 55 minutes, or until a knife inserted in the centre comes out clean and the cake's sides have begun to pull away from the pan.
Let cool for ten minutes on a wire rack.
(The centre of the cake may somewhat sink.)
Take off the pan's outer ring. After covering the cake, flip it over. Take off the pan's bottom. Flip the cake over one more onto a wire rack to finish cooling it down. Dust with confectioners' sugar and serve.
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