Extravagant Almond Cake 2
Ingredients
Unsalted butter and flour for the cake pan
1/2 pound almond paste
1 1/4 C. sugar
1 C. unsalted butter at room temperature
5 eggs
1 C. sour cream
2 tsp. vanilla extract
1/4 tsp. almond extract
3 C. unbleached white flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Garnish
Raspberry jelly
Whole raspberries
Powdered sugar
Cooking Instructions
Preheat the oven to 325. 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 C.ful. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)