Almond cake recipe calls for a loaf pan. I tweaked it a bit and used a Bundt cake pan. I split the almond pound cake in half and filled it with a raspberry filling.
3/4 cup Sifted cake flour
1/2 tsp Baking powder
1/8 tsp Salt
5 Eggs, at room temperature
1 tsp Vanilla extract
7 ounces (or 3/4 cup) Almond paste, room temperature
1 cup Granulated sugar
8 ounces (or 1 cup) Unsalted butter, not margarine
1 cup Raspberry preserves
Oven Temp ~ 350°
Baking Time ~ 50 -
Pan Type ~ 9 x 5 x 3-inch loaf pan
Combine the flour, baking powder and salt.
Sift onto sheet of waxed paper. Set aside.
Crack eggs into a small bowl. Add the vanilla and whisk briefly, as if to make scrambled eggs.
Place the almond paste in a work bowl of a large heavy-duty mixer.
Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar. Continue beating on low speed, adding the butter 1 Tablespoon at a time. Stop machine after all the butter has been added. Scrape down the sides. Increase the speed to medium and cream the butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes.
With the mixer still on medium speed, add the eggs, one tablespoon at a time, beating until the egg disappears before adding more tablespoons. Continue to beat until the mixture appears very fluffy, velvety and white, and has increased in volume. Stop beating batter now.
Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour.
Pour almond pound cake batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center.
Bake almond pound cake until a toothpick inserted in center comes out clean. It is normal for pound cakes to crack along their tops while baking.
Let almond cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling.
When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Cut a V-shaped portion out along the length of the cake. Set both pieces aside.
Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired.
Spread the sloping sides of the cut-out V on the cake with raspberry filling, and replace V-shaped piece.
Wrap in plastic wrap and store at room temperature, if serving within 24 hours.
To freeze Almond Pound Cake with Raspberry Filling, cover plastic wrapped cake in foil, and freeze for up to two weeks.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!