Let cool completely before transferring to a serving plate. Let cool in the tin for about 10 minutes, then use a knife to loosen the edges and remove the sides. You should be able to press gently on the cake and have it pop back up. Bake 45 - 60 minutes, or until the cake has set in the center and risen, darkened to a golden brown, and developed a few cracks on top. Pour into the prepared baking pan, and cover with sliced almonds and raw sugar. Add the remaining flour and baking powder, and pulse a few times, just until evenly combined. Add the butter and process 2-3 minutes until creamy, then add the six eggs and both extracts, and puree for another 2-3 minutes until completely smooth (the batter will be loose). Process until ingredients are combined and the texture of breadcrumbs or clumpy sand. In a food processor, combine sugar, almond paste, salt, and half the flour. Grease a springform pan and line the bottom with a circle of parchment paper.
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