|Marmalade||1 Cup (16 tbs)|
|Orange sponge cake||1 (1 Cake Roll)|
|Almond paste||1 Pound (Commercial)|
|Grand marnier||1 Ounce|
|Yellow coloring||6 Drop|
|Red food coloring||1 Drop|
|Hot water||1⁄4 Cup (4 tbs)|
|Icing sugar||2 Cup (32 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Pistachios||1⁄4 Cup (4 tbs), halved|
Spread marmalade over cold cake.
In a large bowl, moisten almond paste with Grand Marnier.
Dilute food coloring in hot water, if desired.
Mix in icing sugar and maple syrup.
With a rolling pin, flatten almond paste to cake size.
Place on top of cake.
With a serrated knife, trim off a 1/2 inch (1 cm) border around cake to make straight, even edges.
Cut into 24 rectangles.
Place a cake rack over a cookie sheet.
Transfer a few cake pieces to rack.
Coat with syrup.
Decorate with pistachios.
Repeat with other cake pieces, retrieving syrup from cookie sheet each time.