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Butter Almond Cake
- Makes
8 to 12
servings - Difficulty
Easy
By Flo Braker
Published 1984
This is a moist butter cake with a subtle almond flavor. When small strawberries or fresh raspberries are available, I substitute them for the jam and nuts and arrange the berries on top of the cake as though it were a tart.
Ingredients
⅔ cup 70 grams ¼ teaspoon
Method
Baking Preparations
Position rack in lower third of oven; preheat to 350 degrees.
Using a paper towel, grease the bottom and sides of the pan with solid shortening. Dust generously with all-purpose flour, shake to distribute and tap out excess.
Ingredient Preparations
Pour the flour, baking powder and salt into a triple sifter. Sif
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