MY MOM'S ALMOND CAKE
I'm a chocoholic so it is a big deal when I say that THIS is my favorite cake. It is simple, yummy, makes two small cakes or 1 large and is a little ugly. You do need two eight inch spring form pans or 1 9 inch spring form pan...worth the investment...i make two eight inch cakes. Very moist and keeps for TWO WEEKS in a sealed container just getting better with time. You'll be asked for the recipe. This makes a great gift, housewarming, dessert or great as a snack with coffee.
Provided by Liza at Food.com
Categories Dessert
Time 1h30m
Yield 1-2 cakes, 10-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Butter sides and bottom of pan(s) and flour them as well.
- Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
- Sift flour and salt into a small bowl. Set aside.
- In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
- Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
- Beat in egg yolks, one at a time.
- Beat in almond extract.
- Mix baking soda and sour cream together and add to butter mixture.
- Reduce speed to low and add flour mixture, turn off when just blended.
- Divide among the two 8 inch pans or 1 9 inch pan.
- Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
- Cool in pans on wire rack.
- Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
- When ready to serve, dust with powdered sugar.
ALMOND CAKE
Provided by Giada De Laurentiis
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
- Dissolve the yeast in the lukewarm milk, and let proof until foamy.
- Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes. Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Beat in the butter. Add the honey, yeast mixture, liqueur, and almonds, and beat to combine. Add the flour in two or three additions, mixing thoroughly.
- In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff. Gradually fold the whites into the almond mixture. Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly.
- Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean.
- Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving.
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