ELISABETH’S ALMOND CAKE
1 stick organic unsalted butter
¾ cup sugar
½ stick Codense Almond Paste
2 egg yolks
½ cup sour cream
½ tsp baking soda
½ tsp salt
½ tsp almond extract
1 cup flour
9” spring form pan, greased
Preheat oven to 350 degrees. In a mixer, blend butter and sugar for a good five minutes – the longer the better. Add almond paste broken into small pieces. Keep blending. Add yolks. Keep blending. In a measuring cup add the salt and baking soda to the sour cream, let stand for a minute or two. Then blend it in with the butter mixture, add almond extract. Stir in flour. Pour into greased 9″ spring form pan. Bake for 35 to 40 minutes. Serve with powdered sugar sprinkled on top. It falls nicely if through a sieve. I love this cake with un-sugared whipped cream and berries. My children love it with nothing. It is their favorite cake, in fact the only cake they will eat. Elisabeth is my treasured friend. We worked together in publishing, for Maria Campbell, the renowned literary scout – way back in the early 1990s.
MARTHA McPHEE 