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Almond Cake

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PASTRY 1 1/2 c Flour

4 Egg yolks

1/2 ts Salt

1/2 c Sugar

1 ts Vanilla extract

1/4 lb Butter

-FILLING- 1/4 lb Butter

1 c Chopped almonds

3/4 c Ground almonds

2/3 c Sugar

3 Eggs

1/4 c Potato starch or cornstarch

1/2 ts Baking powder

1 pn Salt

FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375F. FOR THE FILLING: Heat 1/3 of the

butter in a saute pan, add the chopped almonds and saute over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix. Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

Almond cake | The Ordinary Cookalmond cake with strawberry-rhubarb compote | smitten kitchenHappy Home Baking: French Almond Cakebrandy#1 | Publish with Glogster!Almond cake with ginger chantilly | Food & StyleGastronomer's Guide: Almond CakeOrange and almond cake | Gluten free recipes | SBS FoodAlmond Cake | ExpressionsClassic Almond Cake - Cook Like JamesAPPLE AND ALMOND CAKE | Recipes | Nigella Lawson

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