Try this Dorees Extravagant Almond Cake recipe, or contribute your own.
Suggest a better descriptionThis is from Deborah Madisons "The Savory Way" (Bantam, 1990). When the cake cools, slice it horizontally and spread it with raspberry jelly or whole, sugared raspberries. Replace the top and dust with powdered sugar. PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine the almond paste and the sugar in a food processor and work until well blended. Add the butter and continue to process until blended; then add the eggs, one at a time, the sour cream and the flavorings. Transfer the mixture to a mixing bowl. Sift the flour with the baking powder, soda and salt. Add it to the batter a third at a time, gently stirring in each cupful. Turn the batter into the baking pan and bake the cake in the middle of the oven until the cake is golden on top and springy to the touch, about 1 hour. Remove the cake from the oven and let it stand to cool slightly; then turn it out onto a serving plate. When cool, dust it with sifted powdered sugar. This cake will keep well, wrapped tightly for several days. Makes 1 large cake.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 575 | ||
Calories from Fat: 229 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 366.6mg | 113 % | |
Sodium 235.7mg | 8 % | |
Potassium 196.4mg | 5 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 73.6g | ||
Protein 13.6g | 19 % | |
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: 575
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