Dutch Almond Cake - Recipe

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DUTCH ALMOND CAKE

FILLING:

3/4 - 1 lb. almond paste, at room temp.
1 c. sugar
2 eggs, at room temp.

CAKE:

1 lb. butter, at room temp.
1 3/4 c. sugar
2 eggs, at room temp.
3 c. flour
1/2 tsp. salt
1 tsp. baking powder

To make filling: Chop up almond paste and place in large mixing bowl. Add sugar and eggs; set aside.

For cake: Cream butter, sugar, eggs and blend well. Sift together the flour, salt and baking powder and add to the butter mix (batter will be very thick).

Grease a 9x13 pan and spread half the cake batter on the bottom (using spatula or clean hands). Spread the filling over the layer of cake batter, then spread remaining cake batter over the top. Bake in an oven preheated to 350 degrees for 45 to 50 minutes or until golden brown. You may wish to trim outside edges off cake to serve.

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recipe reviews
Dutch Almond Cake

· Dec 19 · #186648

Suzy Madden (Michigan) says:

This is like Bonket in cake form! Made it, and its a wonderful transition. I made a few adjustments, very minor. I added a half a teaspoon of almond extract to the batter. Used the back side of a large spoon to spread out the dough. For the top layer of dough to place, I was afraid in spreading it out, it would tear up the filling, because it is so thick, I know it would have. Take the final layer of dough, put it between wax paper, and roll it out as best you can. With the amount of butter in the dough, it does not stick to the wax paper. Then carefully flip it and place it on top, using the spoon to smooth it out, works great. I used an egg wash, using egg whites once it was assembled, and added sliced almonds on top.

· Jan 3 · #189417

Suzy Madden (Michigan) says:

I wanted to edit my original review. I made this again, but this time. I dropped the sugar to a 1/2 cup for the FILLING. I found it too sweet. Personal preference!

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