Chef Jessica Lewis, at the helm of Spirits and Tales on the top floor of The Oaklander, takes first position in our dessert-loving hearts with an absolutely phenomenal almond cake. Grand Marnier in the batter and brushed on top make it irresistible. Make this sweet for your sweetie…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! Try it fresh out of the oven with a scoop of ice cream on top as a warming treat.
Print
Luscious Almond Cake with Grand Marnier
Description
A rich and moist almond cake flavored with Grand Marnier and orange zest, perfect for a special occasion or an indulgent treat anytime.
Ingredients
- 14 oz almond paste
- 1/2 cup granulated sugar
- 8 oz chilled cubed butter
- 4 tbsp honey
- 6 ea eggs, lg
- 4 tbsp Grand Marnier
- 2/3 cup all-purpose flour
- 1/2 tsp ground clove
- 3 ea oranges, zested
- To taste kosher salt
Instructions
- Preheat oven to 350.
- Butter and flour spring form pan.
- In a mixer, add almond paste and sugar, whip until broken up and incorporated.
- Add cubes butter one piece at a time, texture should be light and airy.
- Add one at a time the rest of the ingredients, let mix and be fully incorporated.
- Pour into cake pan, level with spatula.
- 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.
- Remove and let cool, paint with grand marnier on top. Let rest.
- Slice & enjoy!
Recipe by Chef Jessica Lewis
Photography by Erin Kelly
Subscribe to TABLE Magazine’s print edition.
