My family all requests this cake for any special occasion. We all forego anything with frosting, so this low frills, yet impressive recipe is a must for any guest occasion. I got this recipe from the Portland Palate Cookbook and adjusted the sugar level and garnishes to make it less rich.
One can almond paste
1/2 cup (one stick) of room-temperature butter; I use the Earth Balance Vegan butter for my dairy free husband
1/4 cup granulated sugar
1/4 cup flour
Heat oven to 350 degree temperature.
Once butter has softened to room temperature, add to large mixing bowl. Add eggs and mix on low until well blended.
Add almond paste and mix at high speed until entire mixture is well blended. The lumps need to be smoothed out of the paste before you can add the rest of the ingredients.
Add sugar and continue to blend.
Add flour and mix at low speed.
Add entire mixture to spring form pan that has been coated with oil and flour.
Spread evenly across the pan.
Sprinkle sliced almonds across the top of the mixture.
Bake for approximately 40 minutes or until edges just begin to turn golden.
Remove from oven and cool slightly. Use a knife to gently separate edges from pan. Release spring loaded sides and lift off of the cake.
Serve as is, or drizzle your favorite raspberry topping, fresh fruit, ice cream or whipping cream on top.
Gluten Free: Replace flour with almond flour.
Dairy Free: use non-dairy butter substitute (Earth Balance)