[Sca-cooks] Marzipan variations
Sue Clemenger
mooncat at in-tch.com
Fri Mar 8 06:45:29 PST 2002
Sure. Here goes:
Almond Pound Cake
Ingredients:
1 roll pure almond paste (7. oz.), chopped into *small* pieces
1 cup granulated sugar
1 cup butter [I assume softened--m]
0.5 cup milk
1 t. baking powder
2 cups sifted flour
Preparation:
Preheat oven to 325 (farenheit). Grease and flour wo 8"x4" loaf pans.
In a medium sized mixing bowl, comgin the almond paste, sugar, and
butter. Using an electric mixer on medium speed, mix until fluffy. Add
eggs individually. Mix. Add flour and baking powder [I'm assuming you
mix the two together first, but the instructions don't say--m]
alternately with the milk. Mix together well until mixture is smooth.
Pour into loaf pans, filling each one two-thirds full. Bake for 50
minutes or until the cake is golden brown and springs bak to the touch.
A bundt pan can also be used for baking, but it needs 60 minutes in the
oven.
Package notes that additional recipes can be found at:
www.andreprost.com
Haven't tried this out (yet--<g>), so I can't vouch for it, but it sure
*sounds* yummy.
--Maire
Huette von Ahrens wrote:
>
> --- Sue Clemenger <mooncat at in-tch.com> wrote:
> > I did just buy a new tube of almond paste (for a
> > project) and it's got
> > an almond poundcake recipe on the box that is just
> > plain *torturing* me
> > <g>
> > --Maire
>
> Yum! Would you share the recipe with us?
>
> Huette
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