Karen DeMasco's Almond Cake with Apricot Preserves
- 4 ounces almond paste
- 3/4 cup granulated sugar
- 2 sticks (8 ounces, 16 tablespoons) unsalted butter, cut into pieces, soft
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 rounded cup apricot preserves
- Powdered sugar for dusting
- This recipe is vegetarian
- Condiments
- Almond paste (4 ounces)
- Apricot preserves (1/2 rounded cup)
- Cooking & Baking
- Baking powder (1/2 teaspoon)
- Cake flour (1 cup)
- Granulated sugar (3/4 cup)
- Kosher salt (1/2 teaspoon)
- Powdered sugar (1)
- Vanilla extract (1/2 teaspoon)
- Dairy
- (8 ounces, 16 tablespoons) unsalted butter, unsalted soft (2 sticks)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
13 people saved this recipe.
