| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter 125 mL |
| 8 |
oz |
Almond paste; broken into small |
|
|
; bits 250 g |
| 3/4 |
c |
Sugar 175 mL |
| 3 |
|
Eggs 3 |
| 1/2 |
ts |
Pure vanilla 2 mL |
| 1/4 |
ts |
Pure almond extract 1 mL |
| 1/2 |
c |
All-purpose flour 125 mL |
| 1/2 |
ts |
Baking powder 2 mL |
INSTRUCTIONS
Preheat oven to 350F/180C. Line the bottom of an 8"/22cm deep round
cake pan or springform pan with parchment paper. In a food processor
(or mixer), cream butter with almond paste until smooth. Blend in
sugar.
Beat in eggs, vanilla and almond extract.
Combine or sift flour with baking powder and add to batter just until
blended.
Pour into a buttered 8"/22cm round cake pan or springform pan that
has been lined with parchment paper.
Bake in a preheated 350F/180C oven for 40 to 45 minutes.
Cool. Serve with Savarin Sauce.
NOTE: This can also be served plain or with unsweetened whipped cream
or with yogurt cheese or with chocolate sauce or with caramel sauce
or with berry sauce or with berries.
Converted by MC_Buster.
NOTES : This recipe is from the revised Bonnie Stern "Desserts" book.
This will yield an 8"/22 cm cake.
Converted by MM_Buster v2.0l.
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