Almond flour, though quite common in French baking, is used less often in American desserts. Combining almond flour with good almond paste is the best way to get the texture and gentle flavor of almonds with an accent on its essential taste. I use almond oil as well as almond extract to suffuse the crumb and to make this cake even more almondy. Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!
— Bill Yosses
• ON-DEMAND: Listen to Faith and Bill describe this recipe, as well as others from the book. •
Reprinted from The Sweet Spot by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Bill Yosses