Five-Star Almond Cake
Author: Ciao Chow Linda
  • 2 sticks butter, room temperature until very soft
  • 2 cups sifted all-purpose flour (measure after sifting)
  • ½ teaspoon salt
  • 1½ cups sugar
  • 7-ounce tube almond paste, room temperature until soft
  • 4 egg yolks, room temperature
  • 1 teaspoon almond or vanilla extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • ½ cup slivered almonds, optional
  • powdered sugar for sifting over cake
  1. Preheat oven to 300 degrees fahrenheit
  2. Butter sides and bottoms of two 8-inch springform pans.
  3. Line bottoms with parchment paper.
  4. Butter the paper.
  5. Place pans in freezer.
  6. Sift flour, salt and baking soda into a medium size bowl.
  7. Set aside.
  8. In a food processor, or with a stick blender, place almond paste and butter and pulse until smooth.
  9. Add sour cream, egg yolks, almond or vanilla extract and sugar and whir until blended.
  10. Take the mixture out of the food processor and place in a bowl.
  11. Add the flour mixture and stir with a spatula or a spoon just until blended.
  12. Divide batter between prepared pans and spread evenly.
  13. Sprinkle with almonds, if desired.
  14. Bake 1 hour and 5 or 10 minutes or more until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans.
  15. Cool in pans on wire rack.
  16. Remove sides of pans and paper.
  17. Sift powdered sugar on top before serving.
  18. The cake improves with age but is fabulous the same day.
Recipe by Ciao Chow Linda at