Butter Almond Cake

Name: Butter Almond Cake
Yield: Makes 8 to 12 servings
Ingredients: ⅛ teaspoon salt; ¼ teaspoon baking powder; ⅔ cup (70 grams) sifted cake flour; 5 ounces (11 tablespoons) unsalted butter, room temperature; 1 cup (200 grams) granulated sugar; 8 ounces (1 scant cup) almond paste, room temperature; 1 teaspoon orange zest; 4 large eggs, room temperature; 3½ ounces (¾ cup) toasted sliced almonds; ¼ cup raspberry jam

Preparation info

Makes
8 to 12
servings

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

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) sifted cake flour
¼ teaspoon baking powder

Cake
Dessert
Baking
Vegetarian

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