A slice of wonderful
★★★★★
Baked Goods, Cakes, Gluten Free, New Category
Prep Time: 10 min | Difficulty: Easy | Servings: 6-8
Ingredients:
4oz Almond Paste
½ Cup Butter, softened
⅓ Cup sugar
½ Tsp lemon zest
4 eggs
½ tsp almond extract
11/3 Cups Almond Flour ( not almond meal)
1 Tsp Baking powder
!/2 tsp Salt
½ Cup Slice Almonds
2 Tbsp Powdered Sugar
Directions:
Preheat oven to 325.
Cut a parchment to fit the bottom of a 9" cake pan or springform pan.
Spray with pan spray or lightly grease sides and parchment.
Place the almond paste and butter in a food processor fitted with the metal chopping blade. Process until paste and butter are combined- 2 minutes- scraping the sides as necessary.
With the food processor running add the sugar and lemon zest.
Again while the processor is running ,add the eggs and one at a time stopping to insure the mix is fully blended. Add the almond extract.
Combine the flour, baking powder and salt.and add to the mixture.
Pour into prepared pan and place on a baking sheet.
Bake for 5 minutes.* Sprinkle almonds on top and return to the oven. Bake 30-35 minutes until cake tests done.
Remove the cake to a wire rack to cool. Dust with powdered sugar .
Notes:
The original recipe calls for topping the almonds onto the raw batter but I have found they will sink into the cake- hence baking it for 5 minute so it is just starting to se then adding the almonds
Source: Loree's Fine Food
