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Recipe Name: Almond Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 10

1 1/2 Cup(s) Flour
4 Egg yolks
1/2 Teaspoon(s) Salt
1/2 Cup(s) Sugar
1 Teaspoon(s) Vanilla extract
1/4 Pound(s) Butter
1 Cup(s) Chopped almonds
3/4 Cup(s) Ground almonds
3 Eggs
1/4 Cup(s) Potato starch or cornstarch
1/2 Teaspoon(s) Baking Powder
FOR THE PASTRY: Combine pastry ingredients by hand or in a food
processor to form a soft dough. Do not overmix. Chill for 30 minutes.
Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and
chill for 15-to-20 minutes. Preheat oven to 375F. FOR THE FILLING:
Heat 1/3 of the butter in a saute pan, add the chopped almonds and
saute over medium heat until browned. Cool. Melt the remaining butter
in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl
and add the eggs one by one, beating after each addition until the
mixture is light and thick. Sift the potato or corn starch with the
baking powder and salt and fold into the almond mixture. Fold in the
melted butter. Do not overmix. Pour the mixture into the tart shell
and bake for 10-12 minutes or until the batter begins to set. Quickly
scatter the chopped almonds over the top in one even layer. Return the
tart to the oven and continue baking for 17-to-20 minutes or until the
pastry is brown and the filling is firm. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 509
Calories From Fat: 297
Total Fat: 34.3g
Cholesterol: 176.6mg
Sodium: 198.1mg
Potassium: 226.6mg
Carbohydrates: 43.2g
Fiber: 3.1g
Sugar: 24.7g
Protein: 10.2g

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