8 ounces almond paste
3/4 cup sugar
3/4 cup butter (1 1/2 sticks)
5 eggs
3/4 cup flour
½ teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
Zest of one lemon
Heat the oven to 350F. Grease a 9-inch springform pan. Mix
together flour, baking powder, and salt in a small bowl and set aside. Break up
the almond paste and place it in a mixing bowl. Blend with an electric mixer
until crumbly. Add the butter and cream until smooth. Add the sugar and
continue to beat until light and fluffy. Add the eggs one at a time,
beating well after each addition, but don't overdo it. Add the extracts,
lemon zest, and flour mixture and beat until smooth. Pour the batter into
the prepared pan and smooth out evenly.
Bake 40 to 45 minutes or until the top is crisp and golden brown.
The sides of the cake will pull away from the pan. Cool. Sprinkle with
powdered sugar before serving. Or serve with warm Amaretto Glaze
Amaretto Glaze
3/4 cup sugar
6 tablespoons butter
1/4 cup almond liqueur
1 tablespoons water
¼ cup sliced almonds
Bring sugar, butter, almond liqueur, and water to a boil in a
small 1-qt. saucepan over medium heat, stirring often; reduce heat to
medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use
immediately.
No comments:
Post a Comment