From Mark Bittman’s recipe on NYTimes
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
- Flour for pan
- 1/4 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 cups plus 2 tablespoons granulated sugar
- 7-ounce tube almond paste
- 7 large eggs
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt.
- Heat oven to 350 degrees.
- Butter and flour an 8-cup Bundt pan.
- Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
- Put almond paste and remaining 2 cups sugar in food processor and process until well combined
- add butter and continue processing until light and fluffy.
- With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
- Stop the machine, add the flour, baking powder and salt, and pulse a few times — just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough).
- Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
- Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily.
- Cut into slices.