- 2
Ingredients
- 2 sticks butter, leave at room temp. until VERY soft
- 2 cups sifted all-purpose flour (measure after sifting)
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 7-ounce tube almond paste, at room temp. until soft
- 4 egg yolks, room temperature
- 1 teaspoon almond extract (I do not use this but use vanilla extract)
- 1 cup sour cream
- 1 teaspoon baking soda
- 1/2 cup slivered almonds, optional
- Powdered sugar for sifting over cake
Preparation
Step 1
1. Butter sides and bottoms of 2 8-inch spring form pans; line bottoms with parchment paper. Butter paper. Place pans in freezer
2. Sift flour, salt and baking soda into a medium-size bowl. Set aside.
3. In a food processor, place almond paste and butter and pulse until smooth. Add sour cream, egg yolks, almond extract and sugar and whir until blended.
4. Take the mixture out of the food processor and place in a bowl. Add the flour mixture and stir with a spatula or a spoon just until blended.
5. Divide batter between prepared pans and spread evenly.
(I added slivered almonds on top here.)
6. Bake 1 hour and 5 or 10 minutes or more until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans.
7. Cool in pans on wire rack. Remove sides of pans and paper.
8. Sift powdered sugar on top before serving and slice like a pie.
The cake improves with age but is fabulous the same day.