It looks like pound cake but.
Although not a true pound cake, this ground almond cake resembles one in flavor and texture.
Serve the dessert unadorned or with a sprinkling of powdered sugar. Or try it as shown above, with sliced berries or peaches and sweetened whipped cream.
Ground Almond Cake
1 cup unblanched almonds
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup (1/2 lb.) butter or margarine
1 cup sugar
1/4 teaspoon each vanilla and almond extract
2 tablespoons brandy or dry sherry
In a blender or food processor, whirl nuts until finely ground; set aside 2 tablespoons, then mix remaining nuts with the flour and baking powder. Set aside.
With an electric mixer, beat butter until creamy; add the suger and beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in vanilla, almond extract, and brandy.
Stir in the flour-nut mixture until it is well blended. Spread batter in a buttered and flour-dusted 9-inch cheesecake pan with removable bottom. Sprinkle evenly with reserved 2 tablespoons nuts.
Bake in the center of a 325| oven until center springs back when lightly touched, about 55 minutes. Set on a rack and remove pan sides; let cool. Cut into wedges. Wrap airtight to store at room temperature up to 2 days, or freeze. Serves 10.
Photo: Spoon berries, cream over almond cake
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|Date:||Aug 1, 1984|
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