| italian Almond Cake posted By Cookinmom At Recipegoldmine.com April 30, 2001 this Elegant And Rich Dessert Is Easy With A Food Processor. 1 Pound (16 Ounces) Almond Paste*
1 1/2 Cups Granulated Sugar
1 Cup Butter, Softened
6 Eggs
2 Tablespoons Kirsch, Amaretto, Or Drambuie (or A
Combination Of Amaretto And Drambuie)
1/2 Teaspoon Almond Extract
1 Cup Flour
1 Teaspoon Baking Powder preheat Oven To 350 Degrees F. grease And Flour A 9- Or 10-inch Springform Pan. in A Food Processor, Whirl Almond Paste With Sugar Until Blended To The Consistency Of Sand. Transfer To Mixing Bowl. Add Softened Butter; Then Add Eggs One By One Beating After Each Addition. Add Kirsch And Almond Extract. in A Separate Bowl, Sift Flour And Baking Powder. Mix Into Almond Mixture. Do Not Overmix. bake At 350 Degrees F For 50 - 60 Minutes Or Until Knife Comes Out With Just A Few Crumbs Attached (not Wet). Cool In Pan. Remove Sides Of Springform Pan And Transfer To A Serving Platter. optional: Sprinkle Top With Powdered Sugar Before Serving. recipe Can Be Halved And Baked In A 9-inch Layer Cake Pan. Baking Time Will Vary. Check After 40 Minutes. *editor's Note: If Buying Supermarket Grade Almond Paste, I Recommend Odense Brand. It Comes In A 7-ounce Roll. I Do Not Recommend Betty Crocker's. Professional Quality Almond Paste Is Preferable To Grocery Store Brand. Enjoy! |
