Recipe: Dutch Almond cake

Have fun.

Joe

DUTCH ALMOND CAKE
--FILLING:--
3/4 to 1 lb. almond paste, room temp.
1 c. sugar
2 eggs, at room temp
.--CAKE:--
1 lb. oleo, room temp.
1 3/4 c. sugar
2 eggs, room temp.
3 c. flour
1/2 tsp. salt
1 tsp. baking powder
To make filling, chop up almond paste and place in a large mixing bowl. Add sugar and eggs and set aside. For cake, cream oleo, sugar, and eggs. Blend well. Sift together flour, salt and baking powder, and to oleo and eggs. (Batter will be very thick.) Grease 8 x 13-inch pan and spread half the cake batter on bottom. (You will have to use a spatula or clean hands.) Spread the almond filling which has been blended until smooth, over batter. Spread remaining cake batter over top. Bake in preheated 350 degree oven for 45 to 50 minutes, until golden brown. You may wish to trim the outside off before serving.

DUTCH ALMOND CAKE
FILLING:
3/4 - 1 lb. almond paste
1 c. sugar
2 eggs
CAKE:
1 lb. margarine
1 3/4 c. sugar
2 eggs
3 c. flour
1/2 tsp. salt
1 tsp. baking powder
FILLING: Chop up almond paste and place in large mixing bowl. Add sugar and eggs and set aside. CAKE: Cream margarine, sugar and eggs. Blend well. Sift together flour, salt and baking powder and add to margarine mix (batter will be very thick). Grease 9"x13" pan and spread half of the cake batter on the bottom. Spread the almond filling over the layer of cake batter, then spread the remaining cake batter over the top. Bake in preheated oven for 45 to 50 minutes. 12 to 15 servings.