Only 1/3 cup of flour is used in this recipe, so the cake has a deliciously dense texture.
Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 376 | ||
Calories from Fat: 230 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 197.8mg | 61 % | |
Sodium 75mg | 3 % | |
Potassium 183.5mg | 5 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 27g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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