Cocoa-Marzipan Pound Cake

Ingredients

• 3/4 cup (7 ounces) almond paste
• 1 cup sugar
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 4 large eggs at room temperature
• 1/2 cup milk
• 2/3 cup sliced almonds (optional)

Instructions

1. Butter two 8 1/2 inch loaf pans and dust with flour, tapping out excess. Preheat oven to 325 degrees.
2. In the bowl of a stand mixer, beat almond paste, sugar, and almond extract until almond paste is broken up into very fine pieces.
3. In a separate bowl, sift together flour, cocoa, baking powder and salt.
4. Add butter to almond paste mixture and beat until light and fluffy. Add eggs one at a time, beating well after each addition.
5. Stir in half of the dry ingredients, then the milk. Then mix in the remaining dry ingredients.
6. Divide batter between loaf pans and smooth tops of the cakes.
7. Evenly sprinkle tops with sliced almonds. Bake cakes for 45 minutes or until a toothpick inserted into the center comes out clean.
8. Cool completely on a wire rack before inverting and turning cakes right-side up onto serving platters.

Notes

• (makes two 8 1/2-inch loaf cakes, about 16 servings)
• Once you remove cakes from loaf pans, wrap them in plastic wrap overnight to allow flavors to meld. These cakes will keep up to 3 days at room temperature, or if double-wrapped, can be frozen for up to 1 month.
• From “The Great Book of Chocolate” by David Lebovitz
• Source: http://www.foodgal.com/2009/12/cocoa-marzipan-pound-cake-for-the-ages/