almond cake
various

almond cake, ny times magazine, dec 2001:
1/2 1 1/2	lb c	butter sugar	cream until fluffy
7	oz	almond paste	add gradually, beating the while
4	ea	egg yolks	add one at a time, beating the while
1 1/2 1 1	t t t c	almond extract [salt] baking powder sour cream	add and continue beating
2	c	flour	add gredually, beating slowly until just blended
divide batter between two buttered 8 in cake pans bake about 1 1/4 hrs at 325 deg F, until tops are golden, spring back when pressed, and shrink from sides of the pan cool in pans on wire racks remove from pans sift confectioners sugar over top before serving cut into pie shaped wedges
spanish almond cake, internet (mod):
6	ea	egg whites	beat until light and fluffy, reserve
1 1/8 1 1/4	c c	butter (10 oz) sugar (10 oz)	cream together
6	ea	egg yolks	add and mix well
3 1 1/4	c c c	ground almonds (12 oz) flour milk	add and mix well
fold in the egg whites grease two cake tins with a little butter and pour the cake mixute into the tin place in 350 deg oven for approx 40 mins or until the cake has browned on top and tester comes out clean remove from the cake tin and sprinkle with icing sugar and a few whole amonds