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Almond Cake Recipe


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     Almond Cake

Category   Desserts - Breads
Sub Category   None

1 c plus 3 tbl ground almonds (almond flour), sifted
1 pinch salt
1/3 c confectioners’ sugar
1/4 c granulated sugar
1 large egg, beaten
4 tbl unsalted butter, melted and cooled, plus more for the pan
1/2 tsp vanilla extract

Preheat the oven to 325. Line a 6-inch cake pan with parchment paper cut to fit and generously butter the bottom and sides of the pan.
In a large bowl, combine the ground almonds, salt, confectioners’ sugar, and granulated sugar. Add the beaten egg, melted butter, and vanilla extract to the dry ingredients. Mix until smooth. The batter should be quite thick.
Scrape the batter into the prepared cake pan and smooth the top. Bake for 35 to 40 minutes, until the cake is golden brown and a cake tester inserted into the center comes out clean.
Carefully turn the cake out of the pan onto a wire rack and let it cool completely. Wrap in plastic wrap until serving. The almond cake will keep in an airtight container, or well wrapped in plastic wrap, for several days… though it’s highly unlikely that anyone will resist for that long.

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