ALMOND CAKE
List of Ingredients
ALMOND CAKE
This deceptively plain-looking cake is rich, moist and buttery with a
heavenly tender texture. Once cut into, there won't be any leftovers.
From Amy Whitelaw, of Left Bank in Menlo Park.
INGREDIENTS:
-- 1 cup (8 ounces) almond paste (preferably Blue Diamond) -- 1 1/4 cups sugar
-- 1 1/4 cups butter, at room temperature
-- 1 teaspoon vanilla
-- 6 large eggs
-- 1 cup all-purpose flour
-- 1 1/2 teaspoons baking powder
-- 1/4 teaspoon salt
INSTRUCTIONS: Preheat oven to 325 degrees. Grease and flour a 9-inch
springform pan.
Combine the almond paste and sugar in a food processor and pulse
until well blended. Add the butter and vanilla; pulse until well
combined. Add the eggs, 1 at a time, and pulse just until combined
(do not overmix).
Sift together the flour, baking powder and salt. Pulse the dry
ingredients into the batter.
Transfer batter to the prepared pan. Place on a cookie sheet and bake
for 1 to 1 1/2 hours, until the cake is golden on top and has started
to pull away from the sides of the pan.
Place on a rack and let cool to room temperature. Remove the cake from the pan.
Serve with vanilla ice cream and strawberries.
Serves 8 to 10.
PER SERVING: 490 calories, 8 g protein, 44 g carbohydrate, 33 g fat
(16 g saturated), 189 mg cholesterol, 339 mg sodium, 4 g fiber.
Recipe
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