Ingredients

The following ingredients have 24 Servings
  • 2 sticks butter, softened, more for buttering pan
  • 2 cups sifted all-purpose flour (measured after sifting)
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 7-ounce tube almond paste
  • 4 egg yolks, room temperature
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for sifting over cake

Instruction

  • Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
  • Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
  • Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.