Wednesday, January 23, 2013

Almond cake

This is a cake prepared entirely in a food processor. For being extremely easy to put together, it is nevertheless an impressive, moist delicacy. It's even better the second day and still very edible on the fourth, but if you have more than two people to eat it there won't be any an hour after pulling it from the oven.

1 cup sugar
8 oz almond paste
2 sticks butter
1 tsp vanilla extract
0.25 tsp almond extract
6 eggs
1 cup flour
1.5 tsp baking powder
0.25 tsp salt 

Preheat oven to 325 F. Line 9-inch springform pan with baking paper. Spray with oil lightly.

Add sugar and almond paste to a food processor and pulverize it.

Add in softened butter, almond extract and the vanilla. Cream until light and fluffy. Add in eggs one at a time, until each is blended in completely.

Mix flour with baking powder and salt. Beat into egg mixture just until blended.

Bake for 60 to 75 minutes, until toothpick inserted at center comes out clean. Let cool for 20 minutes before removing from pan.

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