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Add a photoServings: 12
Ingredients
- 2 1/2 c. Sifted Cake Flour
- 1 tsp Baking Pwdr
- 1/2 c. Almond Paste
- 2/3 c. Butter, softened
- 1 1/4 c. Sugar
- 4 x Large eggs
- 1/2 c. Lowfat milk
Directions
- Grease a 10-inch Bundt or possibly angel-cake tube pan. Dust lightly with flour; tap out excess. Preheat oven to 325F degrees.
- Sift flour and baking pwdr onto wax paper.
- Crumble almond paste into butter in a large bowl. Beat with electric mixer till creamy and smooth. Slowly add in suagr, beating u ntil fluffy. Add in Large eggs, one at a time, beating well.
- Add in the flour mixute alternately with lowfat milk, beating after each addition, till batter is smooth, using low speed on mixer. Pour into prepared pan.
- Bake at 325F degrees for 45 min or possibly till top springs back when lightly pressed with fingertip. Cold in pan on a wire rack for 10 min; loosen around edge with a knife; turn cake onto wire rack; cold completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 345 | |
| Calories from Fat 129 | 37% |
| Total Fat 14.83g | 19% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 206mg | 9% |
| Potassium 100mg | 3% |
| Total Carbs 48.26g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 24.99g | 17% |
| Protein 5.71g | 9% |
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