b'Almond Pound Cake with Strawberries & Mascarpone CreamRICK MOONENServes 6 to 8FOR THE CAKE:6 eggs 2 cups C&H or Domino Sugar1 tablespoon orange zest 4 tablespoons orange juiceX cup crme frache 1X cups almond flour1 cup all-purpose flour X teaspoon baking powderPinch of salt 1 stick butter, melted and cooledFOR THE MACERATED STRAWBERRIES:2 pints strawberriesBd cup C&H or Domino Sugar FOR THE MASCARPONE CREAM:V vanilla bean1 cup mascarpone 1 cup heavy creamW cup C&H or Domino SugarPompeian Balsamic Vinegar (optional)TO PREPARE THE CAKE:Preheat the oven to 350 degrees.Butter 1 loaf pan. In a large bowl, whip the eggs with the sugar until thickened, about 2 minutes. Combine the orange zest, juice and crme frache. Sift together the almond flour, all-purpose flour, baking powder and salt.Quickly add the juice mixture to the egg mixture and whisk for a few seconds, until just combined. With a rubber spatula, fold the dry ingredients into the liquids. Lastly, carefully fold in the butter.110'