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It looks like pound cake but.

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

4 eggs

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
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
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