Unsalted butter & flour
– for the cake pan
1/2 lb Almond paste
1 1/4 c Sugar
1 c Unsalted butter
– at room temperature
5 Eggs
1 c Sour cream
2 ts Vanilla extract
1/4 ts Almond extract
3 c Unbleached white flour
1 1/2 ts Baking powder
1 ts Baking soda
1/4 ts Salt
-FOR GARNISH-
Raspberry jelly
Whole raspberries
Powdered sugar
This is from Deborah Madison’s “The Savory Way” (Bantam, 1990). When the
cake cools, slice it horizontally and spread it with raspberry jelly or
whole, sugared raspberries. Replace the top and dust with powdered sugar.
PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine
the almond paste and the sugar in a food processor and work until well
blended. Add the butter and continue to process until blended; then add the
eggs, one at a time, the sour cream and the flavorings. Transfer the
mixture to a mixing bowl. Sift the flour with the baking powder, soda and
salt. Add it to the batter a third at a time, gently stirring in each
cupful. Turn the batter into the baking pan and bake the cake in the middle
of the oven until the cake is golden on top and springy to the touch, about
1 hour. Remove the cake from the oven and let it stand to cool slightly;
then turn it out onto a serving plate. When cool, dust it with sifted
powdered sugar. This cake will keep well, wrapped tightly for several days.
Makes 1 large cake.
From
Yields
16 Servings