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Almond cake (or bars)

Contributed By: Robin | See all of Robin's recipes
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Active Time:  15 Minutes
Total Time:  1 Hour 30 Minutes
This recipe has the same texture as those using made with marzipan or almond paste. This recipe uses almond extract, almonds and other ingredients that are basic pantry ingredients. This one bowl method, minimizes clean-up as well.
¾ C butter (1 ½ sticks)
1 ½ C granulated sugar
2 large eggs
½ t salt
1 ½ t almond extract
1 t vanilla
1 ½ C all-purpose flour
¾ C sliced almonds (I toast them, but it is optional)
Toast almonds in a dry skillet or oven, if desired.

Spray the bottom and sides of a 9” round tart pan with removable bottom (or a springform pan) with Pam and line with parchment paper.

Melt butter. Combine with 1 ½ C sugar into a large bowl and stir until smooth. Crack eggs into bowl and mix until creamy and one color. Add salt, almond extract, vanilla and flour and stir briskly until batter is smooth. Using a rubber spatula, scrape batter from the bowl into prepared pan. Spread evenly.

Sprinkle the top of the batter with sliced almonds. Put the pan on the middle rack of the oven and bake for 35-45 minutes. It should be light brown on top. When you insert a toothpick in the center, it should have a few sticky crumbs sticking to it.

Let cool 30 minutes before removing from the pan.

Cut the cake into small wedges.

Delicious with sweetened berries.

Or, if you prefer to make bars, spray and line a 9" square pan. Follow directions and cut into squares.

Date Added: 02/08/2010
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