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  1. Exported from MasterCook

  2. DOREE'S EXTRAVAGANT ALMOND CAKE

  3. 16 Preparation Time :

  4. Categories : Cakes Fruits/nuts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. Unsalted butter & flour

  7. - for the cake pan

  8. 1/2 lb Almond paste

  9. 1 1/4 c Sugar

  10. 1 c Unsalted butter

  11. - at room temperature

  12. 5 Eggs

  13. 1 c Sour cream

  14. 2 ts Vanilla extract

  15. 1/4 ts Almond extract

  16. 3 c Unbleached white flour

  17. 1 1/2 ts Baking powder

  18. 1 t Baking soda

  19. 1/4 ts Salt

  20. --FOR GARNISH--

  21. Raspberry jelly

  22. Whole raspberries

  23. Powdered sugar

  24. This is from Deborah Madison's "The Savory Way" (Bantam, 1990). When the

  25. cake cools, slice it horizontally and spread it with raspberry jelly or whole, sugared raspberries. Replace the top and dust with powdered sugar.

  26. 325F. Butter and flour a 9-inch springform pan. Combine

  27. the almond paste and the sugar in a food processor and work until well

  28. blended. Add the butter and continue to process until blended; then add the

  29. eggs, one at a time, the sour cream and the flavorings. Transfer the

  30. mixture to a mixing bowl. Sift the flour with the baking powder, soda and salt. Add it to the batter a third at a time, gently stirring in each cupful. Turn the batter into the baking pan and bake the cake in the middle

  31. of the oven until the cake is golden on top and springy to the touch, about 1 hour. Remove the cake from the oven and let it stand to cool slightly;

  32. then turn it out onto a serving plate. When cool, dust it with sifted

  33. powdered sugar. This cake will keep well, wrapped tightly for several days.

  34. Makes 1 large cake. - - - - - - - - - - - - - - - - - -

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