I think I may have unwittingly sold my soul to the Baking Gods on this one.
It may not look like much here, but this is literally a slice of heaven from Lisa Yockelson and Baking Style.
This is how it all began: 12 ounces of marzipan, which I learned is actually slightly different from almond paste.
Add some slivered almonds and powdered sugar, grind away, and you get this:
LY says it should look like coarse, damp sand. I don’t know about that, but it sure smelled good.
Speaking of smell, along with the expected cake ingredients — butter, flour, sugar, FIVE eggs — there is vanilla and almond extracts AND Fiori di Sicilia. I know, Huh? I have never heard of it before either. I finally found it at my new favorite Web site: King Arthur Flour. It’s a combination of citrus and vanilla with a pleasingly floral aroma. Yeah, I just cut and pasted that from KAF. If you ask me, it’s the essence of a creamsicle. Actually, even better, it’s an orange freeze. If you don’t know what that is, go out right now and get yourself an Orange Crush and some vanilla ice cream and make a shake out of it. Then write me back and thank me for introducing you to such a wonderful summertime treat.
Here’s what heaven looks like in the pan before it’s cooked:
You can tell it’s a little grainy, just waiting to hit the oven so that marzipan can melt. It comes out super soft and extra moist.
Eat Well and Savor.