CLAY'S ALMOND CAKE

10 ounces almond paste
5 ounces unsalted butter, softened
3/4 cup white sugar
1/8 teaspoon salt
Zest of 1 orange
3 large eggs
1 tablespoon Grand Marnier
6 tablespoons flour
6 tablespoons cornstarch

Preheat the oven to 350 degrees F. Grease an 8-inch pan.

With an electric mixer on medium, cream the almond paste and butter until light and fluffy, about 2 minutes. Add the sugar, salt and orange zest, and beat for another 2 minutes. Add eggs and beat for 3 minutes more. Stir in Grand Marnier, then the flour and cornstarch, until combined. Turn into the prepared pan and smooth the top.

Bake for about 35 to 40 minutes. Cover with foil if the top starts to brown excessively. Remove from the oven and let cool on a rack for 15 minutes, then carefully turn out and let cool completely. Serve at room temperature.

To store, wrap well in plastic wrap. Can be refrigerated.

Makes one 8-inch cake
Source: Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day by Margaret S. Fox and John B. Bear