Italian Almond Cake

This elegant and rich dessert is easy to make with a food processor.

Ingredients

• 1 pound (16 ounces) 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 all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Heat oven to 350 degrees F.
2. Grease and flour a 9 or 10 inch springform pan.
3. 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.
4. In a separate bowl, sift flour and baking powder. Mix into almond mixture. Do not overmix.
5. Bake at 350 degrees F for 50 to 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.

Notes

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 ounce roll. I do not recommend Betty Crocker's. Professional quality almond paste is preferable to grocery store brand.

Attribution

Posted by CookinMom at Recipe Goldmine April 30, 2001.