Marmalade Pound Cake Recipe

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Ingredients

180 g almond paste - 2/3 cup
116 g powdered sugar - 1 cup

1/2 cup egg yolks - 4 to 5 eggs

1 teaspoon almond extract
1/4 teaspon fine sea salt
220 g unsalted butter - 2 sticks

3/4 cup egg whites - from the yolk eggs
1/4 cup milk room temperature

80 g almond flour
80 g gluten free flour
40 g rice flour

or 2 1/2 cups flour

1/4 cup marmalade

Shop For This Recipe

Almond Paste

$15.95

India Tree Powdered Fondant & Icing Sugar 2-lb Tub

$22.95

Boyajian Almond Extract

$6.95

Sardinian Sale Marino Sea Salt - Fine

$15.95

Caputo Italian Gluten Free Flour

$19.95

Erawan Brand Thai Rice Flour

$3.55

Shepherd's Grain Pastry Flour - 2 pounds

$6.95

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Directions

Marmalade Pound Cake Recipe

1. Turn on the oven to 325F, thoroughly butter a loaf pan

2. Measure the 1/4 cup milk out and set aside

3. In a bowl add the almond paste and sugar and mix into a sandy mixture

4. Add the egg yolks one at a time and mix until yolks are incorporated

5. Add the butter, almond extract and salt and mix to combine

6. Lightly whip the egg whites and then add to the batter and mix in just to incorporate.

7. Add the milk and stir to combine

8. Sift the flour over the batter and stir in to fully combine

9. Add the marmalade and stir in

10. Scrape the batter into the bread pan and bake for 40 to 50 minutes. Use a cake tester to check.

11. Let cool in the pan on a rack for 15 minutes. Remove from pan and continue to cool if needed.