Doree's extravagant almond cake

16 servings

Ingredients

Quantity Ingredient
Unsalted butter & flour --
For the cake pan
½ pounds Almond paste
1¼ cup Sugar
1 cup Unsalted butter -- at room
Temperature
5 Eggs
1 cup Sour cream
2 teaspoons Vanilla extract
¼ teaspoon Almond extract
3 cups Unbleached white flour
1½ teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
Raspberry jelly
Whole raspberries
Powdered sugar

Directions

FOR GARNISH

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 cr 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 ontop and springy to the touch, about 1 hour. Remove the cake from the oven an

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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