My Moms Almond Cake Food

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

MY MOM'S ALMOND CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter sides and bottom of pan(s) and flour them as well.
• Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
• Sift flour and salt into a small bowl. Set aside.
• In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
• Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
• Beat in egg yolks, one at a time.
• Beat in almond extract.
• Mix baking soda and sour cream together and add to butter mixture.
• Reduce speed to low and add flour mixture, turn off when just blended.
• Divide among the two 8 inch pans or 1 9 inch pan.
• Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
• Cool in pans on wire rack.
• Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
• When ready to serve, dust with powdered sugar.

NORWEGIAN ALMOND CAKE

Steps:

• Beat egg whites until stiff. Chop almonds and add to egg whites. Blend in sugar and baking powder. Bake in springform pan for 20 to 30 minutes. Let cool.
• Heat whipping cream, egg yolks and sugar over low heat in saucepan until sugar is dissolved. Let cool, mix in butter until well blended and spread over Almond Cake.

MY MOM'S LIGHT CHRISTMAS CAKE

Steps:

• Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently.
• Add to remaining ingredients, mixing very thoroughly.
• Pour into bread pans, and bake three hours at 300 degrees.
• Enjoy some of the happiness we knew!

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.