Bring this to your next potluck: My cousin, Jen, brought this delicious almond cake to a little gathering we had not long ago and it was the hit of the party. It's super dense and sweet and almond-y and vanilla-y and you'd swear it has marzipan in it, but it doesn't. You could dress it up with a little chocolate sauce or whipped cream, or eat it with coffee for breakfast, which I did, happily. Next time I'll throw some raspberries in. But just as written, it's a simple and delicious cake and there's a good chance you have all the ingredients on hand.
I underbaked mine a little--I took it out after 25 minutes and it really could have used another few. So, do as I say and not as I do--follow the recipe.
1 1/2 c + 2 T sugar
3/4 c melted butter
1 t almond extract
1 1/2 t vanilla extract
1/2 t salt
1 1/2 c flour
2-3 T sliced or slivered almonds
Preheat oven to 350. Butter a 9" round cake pan or springform pan.
Blend 1 1/2 c sugar with melted butter. Whisk in eggs. Add extracts, then salt and flour. Spread batter (it will be thick) in pan. Sprinkle with remaining sugar and almonds. Bake for 30-35 minutes. Test after 30--cake should be just done, still gooey but no raw batter.
Ciao! We leave for Italy this week. The husband and I are desperate for a vacation, it's been a year since we--or at least I--had a week off. And now, two! I intend to spend them eating, drinking wine, looking at art and ancient ruins, admiring the people, and practicing some pretty terrible Italian.
I hope to have some good photos and stories to share with you when I return, because goodness knows everyone wants to hear about someone else's vacation.