Doree's extravagant almond cake

 
                      DOREE'S EXTRAVAGANT ALMOND CAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Fruits/nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Unsalted butter & flour
                         - for the cake pan
      1/2   lb           Almond paste
    1 1/4   c            Sugar
    1       c            Unsalted butter
                         - at room temperature
    5                    Eggs
    1       c            Sour cream
    2       ts           Vanilla extract
      1/4   ts           Almond extract
    3       c            Unbleached white flour
    1 1/2   ts           Baking powder
    1       t            Baking soda
      1/4   ts           Salt
                         -----FOR GARNISH-----
                         Raspberry jelly
                         Whole raspberries
                         Powdered sugar
 
   This is from Deborah Madison's "The Savory Way" (Bantam, 1990). When the
   cake cools, slice it horizontally and spread it with raspberry jelly or
   whole, sugared raspberries. Replace the top and dust with powdered sugar.
   
   PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine
   the almond paste and the sugar in a food processor and work until well
   blended. Add the butter and continue to process until blended; then add the
   eggs, one at a time, the sour cream and the flavorings. Transfer the
   mixture to a mixing bowl. Sift the flour with the baking powder, soda and
   salt. Add it to the batter a third at a time, gently stirring in each
   cupful. Turn the batter into the baking pan and bake the cake in the middle
   of the oven until the cake is golden on top and springy to the touch, about
   1 hour. Remove the cake from the oven and let it stand to cool slightly;
   then turn it out onto a serving plate. When cool, dust it with sifted
   powdered sugar. This cake will keep well, wrapped tightly for several days.
   Makes 1 large cake.
  
 
 
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