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 Frangipan (Almond Cake) | Status Approved | | Name |  Frangipan (Almond Cake) | | Category | Desserts, Cakes & Pastries, European | | Serves/Yields | 8-10 servings | | Source | Kate | | Difficulty | Moderate | | Prep. Time | 15 minutes | | Cook Time | 30 minutes | | Introduction | | This cake isn't that hard to make but you do need to take care with it. It's really a delicious cake and can be served plain with just a little powdered sugar on top, or use a tart pan with an indented bottom to make a well on top of the finished cake.Fill the well on the cake with custard or fruit. Any way you finish it, this cake is sure to be a crowd pleaser. | | Ingredients | | 1 7oz tube or box of almond_paste , grated with a hand grater
1/2 cup granulated_sugar
1 stick (8 Tbsp) butter , at room temperature
3 eggs, at room temperature
1/2 cup cake_flour
Powdered_sugar for dusting finished cake, optional
| | Directions | | Step: 1 | Grease and flour 1 10" x 7" baking pan, or a 10" tart pan
You will need an electric mixer, with whisk attachment .
Two hours before starting cake, take butter and eggs out of the refrigerator to come to room temperature.
Move oven rack to middle setting . Preheat to 350 F.
| | Step: 2 | In a mixing bowl, put the grated almond paste, sugar, and butter.
With mixer on low speed, blend well (about two minutes).
Break eggs into small bowl. Beat a few times with a fork just to break the yolks.
With the mixer on low speed, slowly add eggs. Whisk on high speed until light and fluffy. As there is no leavining agent in this cake, take care with this step as the air incorporated into the batter is what helps the cake rise. | | Step: 3 | By hand, sift in cake flour. Gently fold in the flour by turning with a spatula until just blended. Do not stir the batter at this stage. Overdoing this step results in a heavy cake. Spread the batter evenly into the greased and floured pan.
| | Step: 4 | Bake 30 minutes or until golden and a toothpick inserted in cake comes out clean.
Let the cake cool completely before removing from pan, or the cake may stick.
When cooled, unmold onto a cake plate.Sift powdered sugar over cooled cake.
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Time submitted: Tuesday, January 11. 2005 at 20:40:33 Contributed By: Kate
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