Citrus Almond Pound Cake

Ingredients

• 3.5 ounce almond paste (half a tube)
• 0.4 teaspoon double-acting baking powder 
• 3 oz cake flour 
• 3 large eggs plus 2 tablespoons of egg lightly beaten
• 1.5 cups granulated sugar 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 2 tablespoons orange juice fresh
• 1 teaspoons orange zest 
• 0.1 teaspoon salt 
• 6 tablespoons butter unsalted cold cubed
• 1 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• loaf pan

Directions

1. Preheat oven to 350 degrees. Grease and flour small loaf pan (mine was about 8 inches, but a slightly larger one would be okay).Put lemon juice, orange juice and 1/2 cup plus 1 tablespoon sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.Put almond paste and remaining 1 cup sugar in food processor and process until well combined; add butter and continue processing until light. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
2. Mix the cake flour, baking powder and salt together in a bowl, then add the flour, baking powder and salt to the food processor and pulse a few times — just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough).
3. Pour the batter into the prepared pan and bake about 47 minutes. W
4. Remove the cake from the oven and let cool slightly.
5. Pour the citrus soak (mine cooled into kind of a syrup) over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily.
6. Cut into slices.