How to make it

  • ALMOND PASTE:
  • Mix dry ingredients, add to water and cook 20 minutes in covered double boiler. Stir while cooking and add extract. Pack paste in covered container and store in fridge 24 hours.
  • CAKE:
  • Preheat oven to 350*. Grease 2 8"x8" baking pans, line with wax paper, grease paper. Dust pans with flour. In medium bowl combine flour, baking powder and salt. Set aside. In large bowl with mixer at low speed, beat margarine, almond paste and sugar 2-3 minutes until blended scraping sides of bowl often. Increase speed to medium and beat about 2 minutes more (mixture may look crumbly) Gradually beat in egg whites , vanilla and almond extracts until blended. Reduce speed to low and alternately add flour mixture and milk beginning and ending with the flour mixture. Beat just until mixed. Pour batter into pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool layers in pans on racks 10 minutes. Run a spatula around sides to loosen cakes. Invert onto racks. Remove wax paper and cool completely. With serrated knife cut each cake in half using ruler and toothpick to measure. Spread with jam and amaretto butter cream frosting between layers.
  • Amaretto Butter Cream Frosting
  • In a 2 quart sauce pan mix sugar and flour. Gradually stir in milk until smooth. Cook over medium-high heat, stirring often until mixture thickens and boils. Reduce heat to low, cook 2 minutes stirring constantly. Remove from heat. Cool completely. In a large bowl with mixer at medium speed beat butter until creamy, gradually beat in milk mixture. Beat in almond extract. Makes 3 1/4 cups.

Reviews & Comments 2

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    " It was excellent "
    grandmommy ate it and said...
    When I see almond in the title I stop in my tracks! This one sounds delish. Saved and can't wait to taste. You have my 5.
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  • juliecake 6 years ago
    Oh how delish, could just eat a large slice at this very moment.
    Was this review helpful? Yes Flag

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