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Almond Cake




Source of Recipe


Family Circle 8/5/03






Recipe Introduction


Like all pound cakes, this tastes better the next day. Tightly wrapped, it freezes well for up to one month.





List of Ingredients



• 1 cup all-purpose flour
  
• 1 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1 pkg (7 oz) almond paste (about 1 cup)
  
• 1 1/4 cups sugar
  
• 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  
• 1 tsp vanilla extract
  
• 6 large eggs
  
• Garnish:
  
• confectioners' sugar, for dusting
  
• 4 cups sliced, hulled strawberries
  






Instructions



1. Preheat oven to 325 degrees. Coat bottom of 9" springform pan with nonstick cooking spray; line bottom of pan with round of waxed paper.
   
2. In medium-size bowl, stir together flour, baking powder and salt.
   
3. In food processor, pulse together the almond paste and sugar until well combined. Add the butter and vanilla; process until well mixed. Add the eggs, one at a time, and process after each addition until well mixed. Scrape down side of work bowl. Add flour mixture; pulse a few times just until mixed. Pour into the prepared springform pan. Place the pan on a baking sheet.
   
4. Bake until the top is golden and a toothpick inserted in the center of the cakes comes out clean, 1 hour and 10 minutes. Transfer the cake pan to wire rack. Let the cake cool in the pan for 10 minutes. Remove the side of the springform pan; let the cake cool completely.
   
5. Remove the bottom of the pan and the waxed paper from cake.
   






Final Comments


Makes 12 servings

Garnish: Spoon confectioners' sugar into a small sieve; sprinkle over the top of the cake. Serve with the sliced strawberries.