This is one of those recipes that I am very very thankful to have. My dear friend Rebecca gave it to me and I tell ya what...she shouldn't have. :) This is a dense cake with no frosting. It's more like a thick chewy cookie, to be honest. Not only do I have the recipe, but I also have a ton of almond paste sitting in my freezer in individual 1 cup servings! Almond paste (or marzipan) is what makes this recipe so unique. Rebecca brought some back for me from her last trip home to Iowa. They sell the stuff in large 7lb tubs out there. If you can get your hands on some in bulk, that's best. If not, look for it in more specialty markets.
- 1 cup real butter
- 2 cups sugar
- 1/2 t almond extract
- 3 eggs
- 1 cup (1/2 lb) Almond paste
- 2 cups flour
--Add flour and mix on a low speed.
--Pour - really, divide and spread, it's thick - batter into 2 very well-greased and floured round cake pans.
--With the whites of the leftover egg, mix with a little water and brush over the top of the cakes. --You may add sugar to the top or sliced almonds if you want.
--Bake 40 minutes at 325. Toothpick test.