Almond Cake

2 sticks butter, softened, more for buttering pan
1 C sour cream, at room temperature
1 t baking soda
2 C flour (measured after sifting)
1/2 t sea salt
1-1/2 C sugar
7-oz almond paste, cut into small chunks
4 egg yolks, at room temperature
1 t almond extract
Confectioners' sugar, for sifting over cake

Preheat the oven to 350°F. Butter sides and bottoms of one 9-inch springform pan; line sides and bottoms with parchment paper. Butter the paper. (You may forego the parchment paper as long as you are generous with the butter on the pan itself.) Mix together the sour cream and baking soda in small bowl. Sift the flour and salt into another bowl.

In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar until fluffy. Add the almond paste, a little at a time, at medium speed, and beat for 8 minutes. Beat in the egg yolks one at a time, and mix until incorporated. It will look curdled; don’t worry. Blend in the almond extract and sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture, just until blended.

Pour the batter into the prepared pan and spread evenly. Bake about 1 hour. It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan. Remove from the oven and place on a baking rack to cool in the pan. When ready to serve, sift confectioners’ sugar on top and slice like a pie. Serve with fresh whipped cream, whipped with 1t orange flower water (optional).

This is another of my absolute favorites! Not too sweet, and very rustic. Be sure not to overcook it. It would be great with jam or something fruity as well.