Almond Cake
Belgium's Specialty
You would expect to find this beautiful cake in any of the confiseries that dot Belgium's countryside. Enjoy for breakfast, dessert or an afternoon snack.
| Ingredients: 1/4 lb. unsalted butter, room temperature 3/4 cup sugar 1 cup almond paste 3 eggs 1/2 tsp. baking powder Pinch of salt 1/4 tsp. almond extract 1 tbsp. Kirsh or Grand Marnier 1/4 cup cake flour |
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Directions
Preheat oven to 350°F
Line an 8" springform pan with baking parchment or butter and flour a bundt pan.
Cream butter and sugar together until light and fluffy.
Add almond paste and beat well.
Add eggs one at a time and beat.
Add baking powder, salt, almond extract and liquor; stir to combine well.
Flod in flour gently and do not overmix.
Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't underbake.
Cool slightly on a cookie rack.
Makes 8-12 servings. Dust with powdered sugar and serve with fresh berries.
Courtesy of Executive Chef Robert Skalnik, Viking River Cruises.