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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My GD asked for a Mexican feast for her 11th birthday party/family dinner. Prep time is a guess since I won't be making this until September. Ingredients:
6 ounces raw almonds, in their skins |
1/2 lb unsalted butter, room temperature |
1 cup sugar |
2 tablespoons sugar |
3 eggs, lightly beaten |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
9 tablespoons all-purpose flour |
1 pinch salt |
butter, for greasing |
Directions:
1. Lightly butter an 8-in round cake pan and line with parchment.
2. Put the almonds in a food processor to form a crumbly mixture and set aside.
3. Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
4. Stir in flour and salt and mix until the flour is well incorporated.
5. Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.
6. Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.
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