|David put out a beautiful spread in our honor...|
|David's touch of whimsy using the tomato can, and perfect groom cookies from Heather!|
|Gorgeous photos of the wedding taken by OFB (Our Friend Barbara).|
Wedding Almond Butter Cake
1 1/3 cups sugar
7 ounces almond paste
3/4, plus 1/4 cup all purpose flour
1 cup unsalted butter, at room temperature
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
6 large eggs, at room temperature
1 jar best quality apricot preserves
2 cups confectioners sugar
3 tablespoons freshly squeezed and strained orange juice
1 tablespoons orange flower water
1/2 cup sliced almonds, toasted
Preheat the oven to 325ºF. Grease 2 9-inch x 4-inch loaf pans and dust it with flour. Line the bottom and the two long sides of both pans pan with parchment paper.
In the bowl of a food processor, process the sugar, almond paste, and 1/4 cup of flour until the mixture resembles sand. Add the butter and vanilla extract, then process until the batter is very smooth and fluffy.
Add the eggs one at a time, processing a bit before the next addition, scraping the sides down to make sure the eggs are getting fully incorporated.
In a small bowl, whisk together the remaining 3/4 cup flour, baking powder, and salt. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix.
Scrape the batter into the prepared cake pans and bake the cake for 50 minutes, or until the top is deep brown and feels set when you press in the center.
Remove the cake from the oven and run a sharp or serrated knife around the ends that do not have parchment to loosen the cakes. Let the cakes cool 10 minutes in the pan.
Once cool, tap the cakes out of the pan, remove the parchment paper, and set each on a cake plate until cool.
Using a serrated knife, cut the two cakes in half horizontally. Slater the bottoms with an ample amount of apricot preserves, then replace the tops.
Mix confectioners sugar and orange juice over low heat until smooth and evenly blended. Add the orange flower water and mix well. Cool slightly.
Pour glaze evening over both cakes, using a spatula to smooth it out. Allow some drips to go over the sides. Top with sliced almonds.
Refrigerate until ready to serve.
Each cake serves 6-8.