Pretty Fours
A delicious and moist almond cake that serves as a base for buttercream frosting or fillings
Servings 50 cakes
Ingredients
- 1¼ cup cake flour
- 1 can 8 ounce almond paste (or tube of almond paste)
- 1¼ cup sugar
- 6 eggs
- 1⅓ cup unsalted butter, room temperature
Buttercream Frosting
- ½ cup salted butter
- 1 tsp vanilla
- 1 lb powdered sugar
- 1-3 tbsp cream or milk (use to thin as appropriate)
Instructions
- Preheat oven to 350°
- Crumble almond paste by itself. Very important step.
- Add sugar and 2 eggs. Beat until there are no lumps in the mixture.
- Take room temperature butter and add to mixture.
- Add remaining 4 eggs to batter.
- Fold in the flour.
- Place in greased jelly roll pan, 15X10 inch
- Bake for 25 - 30 minutes or until light brown.
- Cool completely.
- When cool, use 1½ inch cookie cutter to cut out circles.
- Mix buttercream frosting until smooth.
- Using piping bag, pipe flower of frosting on top.
Notes
This cake freezes well uncut or in cut circles.
You can top as a single layer or double and will with jam or curd.
Allow to come to room temp for serving.