RECIPE ALERT: Sliced Almond Cake

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Don’t worry if our last post left you with an aching sweet tooth. Our sliced almond cake is the perfect remedy. Sophisticatedly balanced and adorable in appearance, this light almond-filled cake is a treat guaranteed to brighten your day.



 (36 mini cakes)

6 cups almond paste
6 cups butter
6 cups sugar
1 cup buttermilk
8 eggs
1 tablespoon baking powder
1teaspoon salt
1teaspoon almond extract
3 cups all-purpose flour
2 cups shredded almond

Directions: In a stainless steel bowl, blend together almond paste, 4 cups sugar and 4 cups butter into a smooth paste. Add eggs, slowly allowing the almond mixture to absorb all of the egg without separating. Add the remaining ingredients, alternating wet and dry, into the mixture until well-blended. Melt butter in a sauce pan. Stir in brown sugar. Continue cooking for 2 minutes. Stir in sliced almonds. Continue cooking until the almonds begin to brown around the edges. Line the bottom of a greased tart mold with almond brown sugar mixture. Pour batter over almond mixture. Bake at 325° F for 20 minutes. Let cool in mold. Remove cakes from the molds, and enjoy!

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