When I was browsing through Williams-Sonoma’s site for recipes, this Almond Orange Pound Cake caught my eye. 5 eggs were used but with little flour, only 90g. Then almond paste is required in the recipe. I’ve never tried almond paste in my bakes before and it so happened that I saw a small tub of almond paste (250g) available in the bakery supply shop the other day. I happily bought the almond paste and tried this recipe. The process is straight forward and I only reduced the sugar. The end result was sooo… perfect! This is the best pound cake that I’ve tasted so far. The cake was soft and moist with the sugary citrus glaze. I stored the cake in the refrigerator and thawed the cake in room temperature for a few minutes.
I totally agree with Williams-Sonoma “Bursting with the sweet flavour of almond paste and tangy orange zest”. Thumbs Up for this great recipe!