It’s hard to believe a cake so rich can be made without butter. We think you’ll agree, with a minimum amount of effort, this cake delivers a maximum amount of flavor! (You can find a picture and the original recipe here: http://www.odense.com/index.php?page=recipe&id=99)
Yield
1 – 9 inch cake
Time
15 minutes to assemble
20-22 minutes to bake
Total time: 35-37 minutes
Ingredients:
1-7 oz box Odense Almond Paste, grated
1/4 cup sugar
3 large eggs, room temperature
1/4 cup all purpose flour
Pinch of salt
Optional:
1-2 tablespoons confectioners sugar
TOOLS & EQUIPMENT
1 9″ cake pan
Wax paper
DIRECTIONS
- Preheat oven to 350° F. Grease pan. Line bottom of pan with wax paper and grease paper.
- Add Almond Paste, sugar and eggs to a mixing bowl. Mix on medium speed until well combined. Turn speed to high, and mix for 3 minutes.
- Add flour and salt to almond mixture. Mix on a low speed until just combined.
Pour batter into pan. Bake for 20-22 minutes or until toothpick inserted in middle comes out clean. - Cool cake in pan on wire rack for 15 minutes. Invert on plate or wire rack, peel off wax paper. Invert cake back onto wire rack (so top doesn’t get lined) to finish cooling.
- Dust with confectioners sugar if desired. This cake is also pretty topped with fresh summer berries and whipped cream.
0 Responses to “Butterless Almond Cake”