Citrus Frangipan Torte & Citrus Ganache

THIS. IS. SO. GOOD. There's not much else to say about it. Enjoy!

1 7 oz. box Odense Almond Paste
½ cup sugar
1 cube room temperature butter
3 eggs at room temperature
½ cup sifted flour
1 tsp orange zest
1 tsp lemon zest

Preheat oven to 350 degrees.
Grease and flour a tart pan--you can use an 8, 9, or 10 inch pan.

Combine almond paste, sugar and butter in a mixing bowl on low speed. Once combined, beat at high speed for two minutes.

Add the eggs one at a time, beating well after each addition. Once all eggs are added, beat on high until the batter is pale yellow and fluffy. This will take two or three more minutes.

Add flour, orange zest and lemon zest, folding by hand into the mixture. Be careful not to overmix. Stir just until flour is incorporated into the wet ingredients.

Pour into tart pan and bake approximately 30 – 32 minutes or until golden brown and a toothpick comes out clean.

Cool completely.
Remove from pan and drizzle with Citrus ganache.

Citrus Ganache

1 cup heavy cream
2 cups real semisweet chocolate chips
¼ tsp lemon extract
1 tbsp orange juice

Heat cream until just before it comes to a boil. Add chocolate chips and cover with a lid for 5 to 7 minutes. Stir to combine cream and chocolate. Mix in lemon extract and orange juice.