Extravagant Almond Cake 1
Ingredients
1/2 pound almond paste
1-1/4 C. sugar
1 C. butter, at room temperature
5 eggs
1 C. sour cream
2 tsp. vanilla extract
1 tsp. almond extract
3 C. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 pound additional almond paste (optional)
Cooking Instructions
Preheat oven to 325 degrees. Butter and flour a bundt pan or a 9-inch springform pan (note: or 2 loaf pans, for tea cake servings). Combine the almond paste and 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 flour with baking powder, soda, and salt. Add it to the batter a third at a time, gently stirring in each C.ful. For the extravagant touch, break another 1/2 pound or less almond paste into pieces and fold them into the batter. 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 is 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)