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Dolce
Almond Cake
Wet ingredients—all go in sequence into the food processor, one at a time Two 7 oz to 8 oz of almond paste—I like Odense Almond paste. Two packages works perfectly. 1 ½ cups of sugar 2 sticks of softened butter—room temperature—or warm in microwave without melting, just soften 6 eggs—room temperature (I run them under warm water if I’ve neglected to take them out soon enough). 2 teaspoons of vanilla Dry ingredients mixed together in another bowl 1 teaspoon baking powder It comes a little denser if you leave it out for say a Jewish Holiday but it’s just as good 1 cup of flour Preheat oven to 350 approximately 40 to 60 minutes depending on which kind of pan you use. Tin, aluminum, glass, etc. Beat almond paste with sugar in food processor Add soft butter and beat until fluffy Beat in eggs one at a time vanilla In another bowl combine baking powder and flour fold together wet and dry slowly with fork Butter and flour the cake pan. This batter can really be sticky Pour batter in Place cake in the middle of the oven. Bake for about 45 minutes to an hour. If you use a tin pan it’s slower than if you use a glass or other kind of metal cake pan so test with your knife after say 35 minutes. Dust with powered sugar or make glaze with orange juice, powdered sugar and if you like a little melted butter. Put glaze on when cake comes out of the oven when it’s still warm. Can pour this over chopped walnuts sprinkled on top of the cake. Or combine heavy cream with confectionary sugar and spread on while the cake is hot. Tim does lime juice with confectionary sugar. Seder version. Without baking powder, and using almond flour instead of reg flour I folded in three whipped egg whites to counter the density a bit. I also used oil instead of butter to make it okay for Seder.
