TAPAS DINNER PARTY - Feb. 2010 (Dessert by Jan and Dan)

ALMOND CAKE

1.5 lb. butter
1.25 cup sugar
1 can Almond Paste (about 12 oz)
2 cups flour
1 tsp. baking soda
4 eggs separated
1/2 pint sour cream

Cream butter and sugar well
Add almond filling
Add yolks one at a time, beat after each addition
Add sour cream
Sift flour and baking soda together and add to mixture.
Beat egg whites until stiff and fold in.
Bake in well greased and floured tube pan at 350 degrees for one hour (look at 45 minutes). Test with toothpick.
Let cake set in pan 15 minutes before taking it out.

ALMOND PASTE
Grind 1.5 cups (about 8 oz.) whole blanched almonds, a portion at a time, in electric blender or chopper with fine blade. (Yield: about 1.75 cups ground almonds)
Combine 1.5 cups (5 oz.) sifted powdered sugar, 1 egg white, 1 teaspoon almond extract and 1/4 teaspoon salt; work to a stiff paste. Makes 1.33 cups (13 oz.) almond paste. Store in refrigerator tightly wrapped in saran or disposable plastic wrap.