INGREDIENTS

PREPARATION METHOD

For cake

400 grams granulated sugar

340 grams almond paste

210 grams all-purpose flour

2 ¼ teaspoons baking powder

1 ¼ teaspoons kosher salt

340 grams unsalted butter, room temperature

1 ½ teaspoons vanilla extract

1 ½ teaspoons almond extract

9 eggs

For spiced orange glaze

2 ounces fresh-squeezed orange juice

190 grams powdered sugar, sifted

¼ teaspoon vanilla extract

¼ teaspoon kosher salt

¼ teaspoon meringue powder (optional, speeds hardening of glaze and aids in shine)

¼ teaspoon St. Elizabeth allspice dram (optional, you can sub in dry allspice and a dash of rum)

For garnish

Handful of whole almonds

1. Using a food processor, mix sugar and almond paste until well combined.

2. With the machine running, add chunks of butter and extracts until incorporated.

3. Blend in eggs one at a time, then flour, baking powder, and salt. Stop and scrape as needed, and blend until smooth.

4. Pour the batter onto a half-sheet tray lined with parchment paper and spread evenly.

5. Bang the sheet tray on the counter a few times before placing it on the center rack of a 350-degree oven on bake mode. Bake for about 25 minutes, or until the cake springs back when pressed gently.

6. While the cake is baking, make the orange glaze by whisking all ingredients in a medium bowl until smooth. Adjust the glaze’s consistency by adding more powdered sugar as needed.

7. When the cake has cooled, cut into small rectangles, approximately 1 ½" x 1".

8. Garnish with a whole almond and spread spiced orange glaze on each piece.