Almond Cake

By á-7122

You might find this lovely cake, flavored with delectable almond paste, in any of the confiseries that dot Belgium’s countryside; come explore this region on a Tulips & Windmills cruise.

Ingredients

• 1/4 lb unsalted butter, room temperature
• 3/4 C sugar
• 1 C almond paste
• 3 eggs
• 1/3 tsp baking powder
• Pinch of salt
• 1/4 tsp almond extract
• 1 T Kirsch or Grand Marnier
• 1/4 C cake flour
• GARNISH
• Fresh raspberries
• Confectioner's sugar

Preparation

Step 1

Preheat oven to 350°F (176°C). Line an 8" springform (bundt) pan with baking parchment or butter and flour it. Cream butter and sugar together until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating for a minute or two between each addition. Add baking powder, salt, almond extract and liqueur; stir to combine well. With a spatula, gently fold in flour making sure not to overmix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't under-bake. Cool slightly on a cookie rack. Dust with confectioner's sugar and garnish with fresh berries.

Cook time: 35-45 minutes.Makes 10-12 servings.