Orange Almond Bundt Cake

Ingredients

Orange zest and Almond Paste are combined with mini chocolate chips for a rich and moist holiday dessert that will feed a crowd.

20 minutes to assemble
50-55 minutes to bake
Total time: 75 minutes

1 bundt cake

Preheat the oven to 325°F. Grease and flour bundt pan.
Grate the Almond Paste (using large hole side of box grater). Grate orange rind on smallest hole of grater, being careful not to get the pith (white part of rind). Set rind aside. Squeeze juice and reserve.
With an electric mixer beat Almond Paste, sugar and butter on high speed until well mixed.
Add eggs one at a time, beating well between each addition. Beat on high three minutes, or until light colored and fluffy.
Sift flour with baking powder and baking soda. Mix grated rind and chips into flour. Add flour mixture to batter alternately with sour cream. Beat on low until just combined and smooth. Do not over mix.
Spoon batter into pan. Bake for 50 to 55 minutes or until cake turns golden, and a toothpick inserted near cake middle pulls out clean.
Cool cake in pan on a wire rack for 20 minutes. Unmold carefully and cool completely on rack. Drizzle with icing or dust with powdered sugar.
Icing: In a small bowl mix the powdered sugar, orange juice and almond extract until smooth. Drizzle icing around top of cake and let it run down the sides.For an extra festive touch decorate with marzipan oranges or candied orange peel.
To Store: After completely cooled, wrap in plastic wrap. The cake will last three days at room temperature or one week if refrigerated. To Freeze: Wrap first in plastic and then with foil. Freeze for up to one month.