Almond Cake



INGREDIENTS:

Pastry:

1 1/2 c  Flour

4 Egg yolks

1/2 ts salt 

1/2 c  sugar 

1 ts vanilla extract

1/4 lb butter 

Filling:

1/4 lb butter 

1 c  Chopped almonds

3/4 c  Ground almonds

2/3 c  sugar 

3  Eggs

1/4 c  Potato starch or cornstarch

1/2 ts baking powder

1 pn salt 

DIRECTIONS:

FOR THE PASTRY:

1. Combine pastry ingredients by hand or in a food processor
to form a soft dough. Do not overmix. Chill for 30 minutes.
Roll out and line an 11-or-12-inch pie or tart pan. Prick
the base and chill for 15-to-20 minutes. Preheat oven to 375F.

FOR THE FILLING:

1. Heat 1/3 of the butter in a saute pan, add the chopped
almonds and saute over medium heat until browned. Cool. Melt
the remaining butter in a small saucepan. Cool. Mix the ground
almonds and sugar in a bowl and add the eggs one by one, beating
after each addition until the mixture is light and thick. Sift
the potato or corn starch with the baking powder and salt and
fold into the almond mixture. Fold in the melted butter. Do not
overmix. Pour the mixture into the tart shell and bake for 10-12
minutes or until the batter begins to set. Quickly scatter the
chopped almonds over the top in one even layer. Return the tart
to the oven and continue baking for 17-to-20 minutes or until
the pastry is brown and the filling is firm.



Almond Cake