Italian Almond Cake

Italian Almond Cake

Posted by CookinMom at recipegoldmine
com April 30, 2001

This elegant and rich dessert is easy with a food processor

1 pound (16 ozs) almond paste*
1 1/2 cups granulated sugar
1 cup butter, softened
6 eggs
2 tablespoons Kirsch, Amaretto, or Drambuie (or a
combination of Amaretto and Drambuie)
1/2 teaspoon almond extract
1 cup flour
1 teaspoon baking powder

Preheat oven to 350 deg F

Grease and flour a 9- or 10-inch springform pan

In a food processor, whirl almond paste with sugar until blended to the consistency of sand
Transfer to mixing bowl
Add softened butter; then add eggs one by one beating after each addition
Add Kirsch and almond extract

In a separate bowl, sift flour and baking powder
Mix into almond mixture
Do not overmix

Bake at 350 deg F for 50 – 60 minutes or until knife comes out with just a few crumbs attached (not wet)
Cool in pan
Remove sides of springform pan and transfer to a serving platter

Optional: Sprinkle top with powdered sugar before serving

Recipe can be halved and baked in a 9-inch layer cake pan
Baking time will vary
Check after 40 minutes

*Editor’s Note: If buying supermarket grade almond paste, I recommend Odense brand
It comes in a 7-oz roll
I do not recommend Betty Crocker’s
Professional quality almond paste is preferable to grocery store brand

Topics: Italian Recipes - Desserts


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