Almond Cake

This isn’t as much an after dinner cake as it is a breakfast cake, like coffeecake.

At a low speed with a paddle attachment, mix until broken up.

  • 6 oz almond paste (If you live near Berkeley, Berkeley Bowl sells this fresh.  It’s great.)

Add to above and gradually increase speed to medium until sugar breaks up paste and there are no lumps.

  • 1 cup + 2 tbsp sugar

Add to the above and mix until creamy, about 1 minute.

  • 1/4 cup butter

Add to the above.  Mix at medium until combined.  Don’t overmix.

  • 1 1/2 cups + 2 tbsps flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs

Bake at 350 in 8″ round baking pan for 30-35 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: