|I love that they use Neuschwanstein on their label!|
Citrus Almond Cake
1 pound citrus – oranges, tangerines, clementines or a mixture
1 cup plus 2 tablespoons sugar
1 teaspoon almond extract
2 1/2 cups ground almonds
1 heaping teaspoon baking powder
Place the fruit in a large pot and cover with water. Bring to a boil and cook fruit whole for 2 hours, adding water as needed to keep citrus covered. Drain and let cool. Cut in half across the equator and remove any seeds. Place fruit – flesh, pith and peel – in the bowl of a food processor and purée; you should have 1 3/4 cups puréed fruit.
Preheat the oven to 375°F. Butter a 10-inch springform pan and line the bottom with parchment paper. Beat the eggs in a large bowl with a whisk. Add sugar, almond extract, almonds and baking powder. When smooth, stir in the puréed fruit with a wooden spoon. Pour batter into the prepared pan and bake for one hour, covering the cake with foil at the 40 minute point to keep from getting too dark. Let cool completely before removing from pan.
1 cup confectioner's sugar
1 1/2 tablespoons freshly squeezed orange juice
1/2 tablespoon orange blossom water
Place the sugar and orange juice in a saucepan and stir over medium-low heat until all the sugar has been incorporated into the juices and it is of a spreading consistency. Add the orange blossom water and mix in thoroughly. Let cool a little, then pour glaze over cooled cake top and spread to cover. Decorate with slices of kumquat, if desired.