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Ingredients
- Butter and flour for loaf pans
- 1 1/2 stk softened unsalted butter,, at room temperature
- 1 2/3 c. Sugar
- 1/2 c. Almond paste
- 5 x Egg yolks
- 1 tsp Vanilla
- 12 lrg Egg whites Healthy pinch salt
- 3 c. Sifted flour
- 3 ounce Semi-sweet chocolate,, melted
Directions
- Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.
- With an electric mixer cream the butter with 1/4 c. of the sugar and beat till it looks light and fluffy. Add in the almond paste a bit at a time and continue to beat till the mix looks light and fluffy. Add in the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
- Beat the egg whites with a healthy pinch of salt till soft peaks form. Add in the remaining sugar, a tablespoonful at a time, till the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mix, then fold which lightened mix back into the remaining egg whites, sprinkling and adding in flour as you fold. Add in melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 min or possibly till a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden and pull away from sides of the pan.
- Let them set in the loaf pans for 15 min. Run a sharp knife around the edges and loosen the cakes onto a rack to cold completely.
- Yield: 2 lb. cakes
- IDEAS TO DRESS UP Lb. CAKE
- 1/2 c. almond paste1/2 tsp. grated orange zest 1 c. whipped cream or possibly lowfat sour cream
- Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or possibly even lowfat sour cream to make the mix looser; mix in remaining whipped cream and use as a topping with sliced and sugared strawberries or possibly raspberries.
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