Icing? Who Needs It?!
Blog Entry: Wednesday 14 Jul 2010
Then again, anything that uses 14 tablespoons of butter is alright with us!
Ingredients:
14 tablespoons unsalted butter
1 cup cake flour (sifted)
14 tablespoons almond paste
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
5 large eggs
1 1/2 cups fresh raspberries (berries cut in half, if desired)
Method:
1. Preheat the oven to 350 degrees. Use butter to lightly grease a 9 inch round cake pan, then dust with flour.
2. Combine the almond paste, the 14 tablespoons of butter and the sugar in a bowl, beat on low, then medium speed until smooth and light. Add the vanilla and eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
3. By hand, gently fold in the flour until barely incorporated.
4. Use a little flour to coat the raspberries, then fold them into the batter – avoid over mixing or the cake will be tough. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the top is nicely browned and a toothpick inserted into the center comes out clean.
5. Cool completely before removing from the pan.
6. Serve on its own or with whipped cream and berries.
You can find the original recipe at SeattleTimes.com
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