Unsalted butter & flour —
For the cake pan
1/2 lb Almond paste
1 1/4 c Sugar
1 c Unsalted butter — at room
Temperature
5 Eggs
1 c Sour cream
2 ts Vanilla extract
1/4 ts Almond extract
3 c Unbleached white flour
1 1/2 ts Baking powder
1 ts Baking soda
1/4 ts Salt
-FOR GARNISH-
Raspberry jelly
Whole raspberries
Powdered sugar
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
Yields
16 servings