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  Almond Pound Cake



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1/2 pound or 2 sticks unsalted butter, room temperature, plus butter to prepare pan
1 can almond paste, broken into small pieces with your hands
1 cup sugar
4 eggs, room temperature
1 cup almond flour (you may substitute 1 cup unbleached all-purpose flour)
1 1/2 cups unbleached all-purpose flour, plus a little to prepare pan
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
1 cup sliced almonds

Preheat oven to 350 degrees. Butter and flour a 10 inch springform pan.
Using a mixer, beat together butter and almond paste until fluffy.
Add sugar and beat again. Beat in eggs one at a time.
Combine flours, baking powder and salt.
Using the slow speed, alternate additions of flour and milk,
gently mixing before adding more and ending with the flour mixture.
Spread into pan, smooth surface and press almonds lightly all over the top.
Bake until center springs back, about 45-60 minutes.
Remove from pan and cool before slicing.

Copyright © 2013 Stefanie Samara Hamblen