One more "Shefzilla" recipe

Chef Stewart Woodman's new cookbook, "Shefzilla: Conquering Haute Cuisine at Home," includes this must-bake cake (for my Q&A with Woodman, go here). Three ingredients really set it off from your basic Bundt: Mascarpone, which imparts a moist richness; almond flour, which imbues each bite with a gentle, nutty flavor; and orange powder, aka dried and pulverized orange zest, which packs a bright citrus punch in the cake's glaze.

One tip: I halved the amount of glaze, and it still did the trick.

Give this recipe a shot, you'll be pleased with the results. I know I was. My inner harried cook appreciated the simple and straightforward preparation, and the final results were a big hit with our dinner guests.

You can meet Woodman this weekend at a pair of free events: Saturday at the Mill City Farmers Market, and Sunday at the Kingfield Farmers Market. Now get baking.

ALMOND AND MASCARPONE BUNDT CAKE

Serves 12 to 14.

Note: To prepare orange powder, use a microplane to zest 3 oranges, reserving zest on a parchment-lined baking sheet. Place zest in a cool area to dry for a day or two. Using a mortar and pestle, crush dried zest into a fine powder; store up to 3 months in an airtight container. From "Shefzilla: Conquering Haute Cuisine at Home" by Stewart Woodman (Borealis Books, $27.95).

3 c. flour, plus extra for pan

1/2 c. almond flour

1 1/4 tsp. coarse salt

1/4 tsp. baking soda

1 c. (2 sticks) butter, at room temperature, plus extra for pan

6 eggs, at room temperature

2 tsp. lemon zest

1 tbsp. freshly squeezed lemon juice

1 c. (8 oz.) mascarpone

For glaze:

1/2 tsp. orange powder (see Note)

2 c. powdered sugar

Directions

To prepare cake: Preheat oven to 325 degrees. Generously butter and flour a 12-cup Bundt pan. In a large bowl, whisk together flour, almond flour, salt and baking soda and reserve. In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Add lemon zest and lemon just and mix until fully incorporated. Increase speed to high and beat until ingredients are smooth and well-incorporated, about 2 to 3 minutes. Reduce speed to low and add 1/3 of dry ingredients, followed by 1/3 of mascarpone, scraping sides of bowl as needed. Repeat twice more, alternating ingredients and ending with mascarpone, mixing until well-combined but not overmixed. Pour batter into prepared pan and bake until cake is golden brown and a cake tester inserted near the center comes out clean, about 90 to 105 minutes. Remove to a wire rack and cool for about 15 minutes, then invert cake onto a wire rack and cool at least 1 hour before adding glaze.