Ingredients
- 2 sticks butter, more for buttering pan
- 2 cups sifted all-purpose flour (measured after sifting)
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 7-ounce tube almond paste
- 4 egg yolks, room temperature
- 1 teaspoon almond extract
- 1 cup sour cream
- 1 teaspoon baking soda
- Powdered sugar, for sifting over cake
Directions
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Adapted from Elizabeth
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By AMANDA HESSER
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TOTAL TIME1 hour 45 minutes
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INGREDIENTS
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2 sticks butter, more for buttering pan
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2 cups sifted all-purpose flour (measured after sifting)
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1/2 teaspoon salt
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1 1/2 cups granulated sugar
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7-ounce tube almond paste
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4 egg yolks, room temperature
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1 teaspoon almond extract
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1 cup sour cream
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1 teaspoon baking soda
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Powdered sugar, for sifting over cake
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PREPARATION
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Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
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Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
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Divide batter between prepared pans and spread evenly. Bake about 1 1/4 hours, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. Elizabeth says: ‘’This is the Shar-Pei of cakes. It doesn’t look very pretty; it crumbles on the edges and invariably falls in the middle. No matter — it’s still delicious. Store in a covered tin in or out of the fridge. It improves with age and can be made 1 to 2 weeks ahead.’’ When ready to serve, sift powdered sugar on top and slice like pie.
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YIELD 2 cakes, 8 servings each