Dorée's Extravagant Almond Cake

Page 374

| Course Type: Cakes

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This amazing cake has a lovely texture, a crunchy outer crust, and has a perfect sweetness, and a rich almond/marzipan flavor. YUM.

After making almond paste (in this cookbook), we used 3/4 of it for this cake (3/4 of a lb!). This is a rich cake that is largely made in the food processor, so it was easy. The standard recipe calls for 1/2 lb of almond paste, but then it suggests adding chunks of almond paste -- so you not only have a great tasting cake but also hit wonderful flavor bursts. We used 1/4 lb for this (not the 8 oz suggested). Next time, I might go for using the full 8 ounces as chunks in the batter.

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