My Mom’s Almond Cake

• 1
  

  cup unsalted butter, plus extra (room temp)
  

• 
  

  unsalted butter, for buttering pan
  

• 2
  

  cups sifted all-cause flour, plus extra
  

• 
  

  all-cause flour, for prepping pan(s)
  

• ¹⁄₂
  

  teaspoon salt
  

• 1 ¹⁄₂
  

  cups granulated sugar
  

• 1
  

  (7 ounce) package almond paste
  

• 4
  

  egg yolks, at room temp
  

• 1
  

  teaspoon almond extract
  

• 1
  

  cup bitter cream
  

• 1
  

  teaspoon baking soda
  

• 
  

  powdered sugar, for sifting over cake
  

directions

• Preheat oven to 325 degrees.
• Butter facets and bottom of pan(s) and flour them as neatly.
• Dwelling pan(s) in freezer (i’ve done this and likewise skipped it, works either formulation, i truly feel).
• Sift flour and salt into a little bowl. Space aside.
• In a mixer with a stride, beat butter and sugar at hight til fluffy (5 min).
• Add almond paste, one chunk at a time and beat at medium dart for 8 minutes.
• Beat in egg yolks, one at a time.
• Beat in almond extract.
• Mix baking soda and bitter cream together and add to butter mixture.
• Prick back dart to low and add flour mixture, flip off when true blended.
• Divide amongst the two 8 droop pans or 1 9 droop pan.
• Bake about 35-40 minutes and open checking. My oven is in fact sizzling so it is miles mostly done, nevertheless my mom’s oven takes a minimum of an hour to bake.
• Cool in pans on wire rack.
• Settle out of pans, store in lined tins or sealed rubbermaid containers — increase with time.
• When ready to wait on, mud with powdered sugar.