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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I think I found this one on the Amateur Gourmet blog, but am not sure. Ingredients:
1 cup butter, softened (plus more for greasing pan) |
1 cup sour cream (at room temp) |
1 teaspoon baking soda |
2 cups sifted flour |
1/2 teaspoon sea salt |
1 1/2 cups sugar |
7 ounces almond paste, cut into small pieces |
4 egg yolks (at room temp) |
1 teaspoon almond extract |
powdered sugar |
Directions:
1. Preheat oven to 350. Butter bottom and sides of a 9 Springform pan; line with parchment paper and butter paper.
2. Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. Cream butter and sugar until fluffy. Add almond paste a little at a time and beat for about 8 minutes. Beat in yolks one at a time, mixing until incorporated. Blend in sour cream mixture and almond extract. Reduce speed to low and gradually add flour mixture (mixing just until blended).
3. Pour batter into prepared pan and spread evenly. Bake about 1 hour.1.
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