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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Dense and Gooey. This cake is decadent with butter and flour, but works well with dairy-free margarine and gluten-free flour! I love this cake glazed with ganache and sprinkled with toasted almonds, or covered with my balsamic strawberries. To be GF, make sure the baking powder is gluten-free- not just the flour. To be dairy-free, make sure the margarine is 100% vegetable/legume-based. Ingredients:
1 3/4 lbs almond paste |
3/4 lb butter, softened (or soy margarine) |
2 7/8 cups sugar |
11 egg yolks |
1 egg |
1/3 cup grand marnier |
1 cup flour (gf all-purpose is okay) |
1 1/2 teaspoons baking powder |
2 teaspoons almond extract |
Directions:
1. Pre-heat oven to 350°F.
2. Line two 9 cake pans with parchment paper.
3. Cream together almond paste, butter and sugar.
4. Add eggs slowly, with mixer speed medium-low.
5. Add Grand Marnier (batter will appear broken).
6. Combine flour and baking powder and a pinch of salt- and add to mixer and stir until just combined.
7. Add extract.
8. Pour into cake pans and bake until golden brown and just set (it will drop and firm up), about 35 minutes.
9. Let cool on a cake rack in the pan. Run a knife around the edge and remove when completely cooled.
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