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Melissa Dallas

Made this Butter Almond Cake tonight. It turned out beautifully.

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4251 posts
Joined: Jan 8, 2006

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Posted to Thread #17943 at 3:18 am on Mar 19, 2010

I drizzled it with Amaretto while it was still warm. Can't taste it until Saturday lunch for Grandad's 95th birthday party. The Dais Mandorlita almond paste I picked up at my Italian grocery is marvelous. It is the texture of thick frosting and tastes great and fresh with just a touch of bitter.

Almond Butter Cake
YIELD
1 - 9 inch cake

TIME
20 minutes to assemble
55-60 minutes to bake
Total time: 75-80 minutes

This recipe was an all around favorite in our Odense Recipe Contest. Many thanks to Lillian for her winning recipe!


INGREDIENTS
1 1/3 cups sugar
1-7 oz box Odense Almond Paste
10 tablespoons (1 1/4 sticks) butter, room temperature
6 eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

TOOLS & EQUIPMENT
9 inch cake pan or springform pan
Parchment paper

DIRECTIONS
Preheat oven to 325°F and position rack in middle of oven. Line bottom of cake pan with parchment paper, or butter and lightly flour pan, tapping out any excess flour.
Grate Almond Paste on the large hole side of a box grater. Add Almond Paste and sugar to a mixing bowl. Mix until combined into small crumbs.
Add butter to Almond Paste mixture. Beat until light colored and creamy.
Add eggs one at a time, beating well after each addition. Beat on high for three minutes, or until very light and fluffy. Add vanilla and beat until combined.
Whisk together, flour, baking powder, and salt. Add to Almond Paste mixture and stir until just incorporated.
Spoon batter into prepared cake pan. Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool pan on wire rack for 15 minutes and unmold. This is an extremely moist cake that will keep well for one week if well wrapped.



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