Almond Cake
A classic almond cake recipe from the Royal Baker Pastry Cook.
Ingredients
- 1/2 cup Butter
- 2 cups Granulated Sugar
- 4 large Eggs
- 1/2 cup Blanched Almonds, finely shredded
- 1/2 teaspoon Almond Extract
- 1 pint All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 glass Brandy
- 1/2 cup Milk
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Instructions
- 1Preheat oven to 350°F (175°C). Blanch almonds by pouring boiling water over them until the skins easily slip off. Finely shred the almonds.
- 2In a large bowl, cream together the butter and sugar until light and fluffy.
- 3Add the eggs one at a time, beating for 3-4 minutes after each addition.
- 4In a separate bowl, sift together the flour and baking powder.
- 5Add the dry ingredients, shredded almonds, almond extract, brandy, and milk to the butter mixture. Mix until a smooth, medium batter forms.
- 6Pour the batter into a fluted mold. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
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