Magically Moist Almond Cake Food

MOIST ALMOND CAKE

Steps:

• Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
• With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
• Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
• Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
• Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
• Cool the cake on a rack before serving.

MAGIC ALMOND CAKE

Steps:

• Pre-heat oven to 160°C Grease and flour a round springform tin.
• Beat egg whites until very stiff.
• In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well.
• Gently fold the beaten egg whites into the torte mixture. Do not overmix.
• Pour into the tin and bake for 45 minutes or until golden in colour.
• Cool and top with icing if desired.
• NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.