Almond Pound Cake

Cooking Instructions

Preheat the oven to 325 degrees. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper or wax paper.

Place the butter, olive oil, and sugar in the bowl of an electric mixer and beat until fluffy. Add the almond paste and lemon zest. Beat until smooth. Beat in the eggs, one at a time. Mix in the flour and baking powder. Pour batter into the pan.

Bake for about 45 minutes, or until a skewer or other cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool in the pan.

Invert the cake and place right side up on a serving plate. Brush the liqueur over the top of the cake, if desired. Sprinkle with confectioners' sugar.

Wine Pairing(s)

Sandeman Don Fino Sherry

Wisdom & Warter Fino Pale Dry Sherry

Osborne 'Solera 1847' Oloroso Dulce

Pedro Romero Dark Sweet Moscatel Sherry

Alvear 'Carlos VII'

Emilio Lustau 'Don Nuño' Solera Reserva Oloroso

Osborne Fino Jerez Pale Dry

Savory & James Cream Sherry

Savory & James Amontillado Sherry

Emilio Lustau 'Superior' Solera Reserva Sherry