Thursday, December 10, 2009

Ang's Almond Cake

2 Sticks Butter (1 Cup)
2 C Sugar
1 t Almond Extract
4 Eggs
2 C Flour
1 t Baking Powder
8 oz Almond Paste

Spray a round spring form or removable bottom pan with Pam and preheat oven to 350 degrees.

Whisk together flour and baking powder.

Cream butter and sugar in a stand mixer or with a hand mixer. Add eggs and extract. Add flour and baking powder mixture in 3 parts, beating until incorporated after each. Pour half the batter in the pan, roll almond paste between 2 pieces of saran wrap and use the bottom of your pan as a guide for size. Ang cuts the paste into 3 strips lengthwise to make rolling easier. Place on batter in pan but don't let it touch the sides. Pour remaining batter on top. I like to top with sliced almonds. Bake for 45 minutes.
Sprinkle with powdered sugar or top with fresh raspberries.

Background: I love almond anything and had been looking for an amazing cake recipe. Ang brought this to Jacque's for dessert one day and I knew I had found the best almond cake ever! I have even adapted the recipe to make mini cakes by using a mini muffin tin and making balls of the almond paste and inserting them in the batter, still topping with the sliced almonds! Sooo good! xo

2 comments:

  1. I had this at Meg's Christmas party and loved it.
    What do you mean by 2 cubes of butter--2 sticks or 2 tablespoons? Can't wait to make it.
    MB

    ReplyDelete
  2. Hi Mary Beth! Thanks for the feedback I amended the recipe, it's 2 sticks!
    Enjoy!
    xo

    ReplyDelete