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Made this Butter Almond Cake tonight. It turned out beautifully.
Joined: Jan 8, 2006
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
1 - 9 inch cake
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!
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
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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Other messages in this thread:
- 17943. Made this Butter Almond Cake tonight. It turned out beautifully. - Melissa Dallas - 3:18am on 03/19/10 (11)
- Printed! Thank you - sounds wonderful! [NT] - deb-in-MI - 10:05am on 03/19/10
- What a great idea to grate the almond paste. Never thought of that! Thanks Melissa! [NT] - Barbara in VA - 12:42pm on 03/19/10
- It was even nicer to have the wonderful Italian almond paste that didn't need grating! [NT] - Melissa Dallas - 2:18pm on 03/19/10
- I've always done that because it's too hard to just incorporate otherwise. [NT] - cheezz - 3:45pm on 03/19/10
- Melissa, Here is a link to the Odense Almond Paste Website (Wonderful Recipes) ... Love Almond Paste [NT] [LINK] - GayR - 12:55pm on 03/19/10
- They do have some great recipes. Thanks. [NT] - Melissa Dallas - 2:18pm on 03/19/10
- My pleasure, Melissa. [NT] - GayR - 2:29pm on 03/19/10
- Melissa, the very soft almond paste didn't make a difference in batter substance? - cheezz - 3:47pm on 03/19/10
- Batter seemed fine. Most of the structure is from the egg foam in this one. - Melissa Dallas - 5:47pm on 03/19/10
- Sounds like a sponge cake - yes, strawberries and fresh whipped cream... YUM! [NT] - cheezz - 7:52pm on 03/19/10
- Geesh! Little wonder I've gained 10 lbs - yes, it looks great! Must get out and walk again! [NT] - DawnNYS - 5:05pm on 03/19/10