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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 12 |
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This is an old family recipe from my Grandmother’s cook. I had a little stool to stand on in the kitchen to be part of whatever was being prepared and a dishtowel that was pinned around me for an apron. I remember the shelling of almonds and grinding to make almond paste for this cake. Read more . I have repeated the process, but today find it too time consuming. I buy almond paste 60% in #10 cans and tightly wrap the unused paste in plastic wrap, then store in a zip-lock bag. Don’t mistake Marzipan for almond paste as the sugar content is higher. I have a great source for large quantities and will be happy to share my source. It will keep for a year on your pantry shelf if tightly wrapped. I had a problem with my mixer one day while preparing and mixed it in the food processor with great results! Ingredients:
1/2 lb. unsalted butter, softened |
1 3/4 cups sugar |
1/2 cup, 5 oz, almond paste |
3 large eggs |
1/2 teaspoon pure almond extract |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
Directions:
1. With an electric mixer or food processor beat butter, almond paste until smooth
2. Add sugar and eggs and continue to beat until smooth
3. Combine flour and baking powder and add to mixture and beat until smooth. The batter will be thick.
4. Spread into a greased baking pan, 8x8 or larger
5. Bake in a pre-heated 350 degree oven 30-35 minutes or until a toothpick inserted comes out clean
6. Cool completely before cutting
7. This cake has a crispy outside and softe inside
8. I serve it with a dollop of whipped cream or vanilla mousse and fresh berries, or toasted almond slices
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