The following post was written by my mom, WWW. Thank you, Mom!by our mentor, Lois Sunrich, dive deep into our inner beings and write, letting our pens lead us wherever they want to go.
I hope to add both of these traditions to our yearly festivities, as they were fun for everyone, adults and children alike. And as long as I plan ahead, it should be possible.
Larry and I fell in love with this cake when our friend Liz made it for us. It is the perfect cake for any occasion and was a nice addition to our dessert table.
I served it plain, but you could serve it with fresh fruit and whipped cream for an even more decadent dessert. The ingredients aren’t cheap, as you need two packages of almond paste, but it serves a lot of people and is worth the splurge.
It’s really easy to make, so it’s a great cake to bring to a potluck or serve at a dinner party, year-round. And you can make it a day ahead, which is what I did for Christmas.
For those of you who are gluten-free, it converts beautifully (I used my favorite, Pamela’s Artisan Flour).
2 packages Odense almond paste
1 cup softened butter
½ teaspoon salt
1 ¼ regular or gluten-free flour
1. Preheat oven to 325 degrees.
2. Oil and paper a 9-10 inch spring form pan.
6. Add salt and flour and mix until combined.
7. Pour into spring form, using a knife to even out. (Batter will be thick.)
8. Bake for about 40-45 minutes.
9. Wiggle the pan, and if it doesn’t wiggle in the middle, test with a knife or cake tester. If it isn’t done, cook another 5 to 10 minutes, or until a knife inserted in the middle comes out clean.
10. Cool on wire rack in the pan. Unhinge spring form when cool.
Did you make anything new for the holidays? Any new traditions started? I’d love to hear from you!