Orange Almond Bundt Cake (yield: 1 12-cup (2.8 L) bundt)

Cake:

7 oz (200g) almond paste

10 oz (284g) butter, softened

3/4 c (150g) sugar

orange zest from 1 navel orange (about 2 Tbsp)

5 egg yolks

2.5 c (350g) AP flour

1 Tbsp (12g) baking powder

1 tsp (6g) fine salt

2/3 c (151g) whole milk

2 tsp vanilla extract

1 tsp almond extract

5 egg whites

3/4 c (150g) sugar

1. Mix almond paste and butter together on low speed until smooth.

2. Add the sugar and orange zest and cream together until fluffy and lightened in color.

3. Add the egg yolks one to two at a time, mixing thoroughly before adding the next.

4. Mixing on low speed, alternate the dry and wet ingredients, beginning and ending with the dry.

5. Add the batter to a separate bowl and thoroughly clean and dry the bowl in preparation for making the meringue.

6. Add egg whites to a mixing bowl and mix on medium speed until frothy.

7. Turn the mixer up to medium-high and slowly add in the sugar a tablespoon at a time until it is completely incorporated.

8. Whisk the meringue until it reaches medium to stiff peaks.

9. Gently fold the meringue in with the cake batter and fill into a well greased 12 cup (2.8L) bundt pan.

10. Bake at 325F (163C) for one hour or until golden and a toothpick inserted in the center comes out with moist crumbs.

Glaze:

2 c (227g) powdered sugar, sifted

1/4 tsp fine salt

orange juice from 1 navel orange (about 1/4 c (57g))

2 Tbsp (43g) apricot jam

1. Sift together the powdered sugar and salt to remove any clumps.

2. Slowly add the orange juice, whisking until smooth.

3. Finish with apricot jam and whisk until combined.

Assembly

1. Let the cake cool for 10 minutes before unmolding onto a wire rack.

2. Let cool for 5 more minutes before brushing all over with the orange and apricot glaze.

3. Let cool completely.