Almond Cake

Almond Cake

Round mould, 22 cm / 9 in
Preparation time: Approx 20 min.
Resting time for the dough: Ca. 30 min.
Time in the oven: About 25 min.
Oven temperature: 220-225° C / 430-435° F
The middle shelf in the oven
Suitable for freezing

shortcrust pastry:
125 g [4,4 oz] flour (2 dl / 0,4 pt)
2 tablespoons powdered sugar
100 g [3,5 oz] butter
1 egg yolk
50 g [1,75 oz] butter
150 g [5,3 oz] marzipan
2 eggs
3 tablespoons flour
1/2 teaspoon baking powder
about 15 blanched almonds


[1] Mix the flour and powdered sugar. Cut the butter into small cubes and crumble them into flour. Add the egg yolk, knead the dough and place it somwhere cool.

[2] While the dough rests make the filling: Beat the butter until soft and grind in the marzipan. Add the eggs and stir well between each egg. Mix flour and baking powder and stir into the mixture.

[3] Roll out your pastry and place it in the bottom and slightly up along the edge of a well greased round mould. Spread the filling evenly over the dough. Flake the almonds and sprinkle them over the fill.

[4] Bake at 220-225° C / 430-435° F till the cake is golden and feels finished, test with a baking stick. Cool the cake slightly before taking it out of the mould. Serve cold.