Almond Cake
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~1 hr @ 350° |
| Source | Cooking for Mr. Latte |
| Yield / serves | 12+ servings |
| Rating | Delicious |
Ingredients
- 1 c unsalted butter, softened
- 1 c sour cream, room temp
- 1 t baking soda
- 2 c flour
- 1/2 t sea salt
- 1 1/2 c sugar
- 7 oz almond paste, cut up
- 4 egg yolks, room temp
- 1 t almond extract
- confectioner's sugar
Preparation
Preheat oven to 350°.
Butter sides and botoom of a 9" springform pan; line with parchment paper. butter paper. Mix sour cream and baking soda in a small bowl. Sift flour and salt into another bowl. Cream the butter and sugar until fluffy. Add almond paste, a little at a time, and beat on medium speed for 8 minutes. Beat in egg yolks one at a time, mixing until incorporated. Blend in almond extract and sour cream mixture. Reduce speed to low; gradually stir in flour mixture just until blended.
Pour batter into prepared pan and spread evenly. Bake for about 1 hour. Cake is done when top springs back when pressed and shrinks from side of pan. Remove from the oven; place on a rack to cool in the pan. Sprinkle with confectioner's sugar before serving.
Store in covered tin in or out of the fridge for 1-2 weeks. Flavor improves with age.
[[Category::Desserts]] [[Category::Cakes]]
