ak399@cleveland.freenet.edu (Carole A. Resnick) (06/14/91)
Title: REGAL ALMOND CAKE
Keywords: Rose Cornsweet
3/4 cup sliced almonds
1 Tablespoon sugar
3/4 cup butter
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon grated lemon peel
3 egg yolks
2 1/3 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
3 egg whites, stiffly beated
Preheat oven to 325 F. Butter bottom and sides of 10" tubes pan.
Press almonds into bottom and sides. Sprinkle with 1 Tablespoon sugar.
Sift dry ingredients.
Cream butter with sugar. Add vanilla, almond extract and lemon peel.
Beat in yolks until light and fluffy. Add flour mixture alternately
with milk, beating well after each addition. Fold in beaten egg whites.
Pour into prepared pan. Bake about 1 hour and 10 minutes. Let
cake stand for 10 minutes. Invert on wire rack until cool.