A recipe for Doree's Extravagant Almond Cake. Follow the simple recipe instructions for Doree's Extravagant Almond Cake shared by other home cooking experts.
Ingredients
Unsalted butter and flour for the cake pan1/2 lb. Almond paste
1 1/4 c. Sugar
1 c. Unsalted butter at room temperature
5 Eggs
1 c. Sour cream
2 Tsp. Vanilla extract
1/4 Tsp. Almond extract
3 c. Unbleached white flour
1 1/2 Tsp. Baking powder
1 Tsp. Baking soda
1/4 Tsp. Salt
FOR GARNISH: Raspberry jelly
Whole raspberries
Powdered sugar
Directions
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 spring form 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. "
