FEATURED in Family Circle Magazine, August 5, 2003.

ALMOND CAKE

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond paste
1 1/4 cups sugar
1 1/4 cups (2 1/2 sticks) butter, softened
1 teaspoon vanilla extract
6 eggs

Preheat oven to 325 degrees.

Sift the flour, baking pwder, and salt together. Combine the almond paste and sugar in a food processor and pulse until well blended. Add the butter and vanilla and pulse to mix well. Add the eggs 1 at a time, processing just until combined after each addition. Do not overmix. Add the flour mixture and pulse to mix well. Spoon into a greased and floured 9-inch springform pan. Place on a baking sheet. Bake at 325 degrees for 1 to 1 1/2 hours or until golden brown on top and the edge begins to pull away from the side of the pan. Remove from the oven. Cool for 10 minutes. Release the side of the pan. Serve with vanilla ice cream and strawberries.

Note: You may sprinkle the cooled cake with confectioners' sugar. Pound cakes usually taste better the next day.

YIELD: 8-10 SERVINGS

Palms along the Santa Barbara Coast, CA.
© David Muench