Almond Custard Cake

invented by Kathy Lindenbaum

makes one 9-inch round cake, serves 10 to 12

1 roll of almond paste (Odensee brand comes in a 7 ounce roll)
1 stick butter, softened to almost-melting stage
4 eggs
3/4 cup sugar (half light brown, half white)
1/2 cup sour cream
1/3 cup almond meal (Trader Joe's has this)
1/3 cup flour
1 tablespoon Kirsch, Amaretto or brandy
1 teaspoon vanilla

Heat oven to 325 degrees.

Cut up the roll of almond paste and whirl in a food processor until it is the consistency of crumbs. Add butter and whirl until mixed. Save in the food processor.

In a separate bowl beat eggs until light and foamy, then add sugars and mix thoroughly. Add sour cream and mix until blended. Sprinkle the almond meal over the egg mixture and beat on low until thoroughly blended. Repeat with flour. Add the Kirsch (or alternates) and vanilla and blend thoroughly.

If the food processor bowl is large enough, pour the egg mixture into the almond butter mixture and blend thoroughly. If the bowl is smaller, combine both the almond butter and egg mixture in another bowl and blend thoroughly. The resulting batter will be 'pourable'.

Pour into a well-greased 9-inch round cake pan and cook in the oven. Check after 30 minutes and turn cake pan around if not cooking evenly. Total cooking time is approximately 45 minutes, when a tester comes out clean or almost clean. The cake is supposed to be very moist.

Cool and serve dusted with powdered sugar.

The inspiration for this cake was a desire to make a 'vanilla' cake with the consistency of a flourless chocolate cake. Dust with powdered sugar and serve with whipped cream.