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Lovely cookie-style
cake...
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1 cup |
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granulated
sugar |
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½ cup |
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(1 stick)
butter |
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1 large |
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egg |
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½ cup |
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almond paste |
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1 cup |
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flour |
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sliced
almonds |
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1 |
Preheat oven to
325°F. Butter at 9-inch round baking dish. |
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2 |
Beat sugar and
butter in a mixing bowl until creamy. Add egg and beat
until smooth. Mix in almond paste until blended, and
stir in the flour. |
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3 |
Spread the batter
(it will be thick) in prepared baking dish. Sprinkle
with almonds and lightly press them in. Bake for 30-35
minutes or until cake tests done. |
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4 |
Cool in pan for 10
minutes; remove to a wire rack to cool completely. Slice
and garnish, if desired. |
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Cooking Tips |
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*Top each slice with a
dollop of whipped cream and sliced strawberries. |
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Recipe Source |
| Modified
from California Sol Food: Casual
Cooking from the Junior League of San Diego |