Odense Almond Paste

Our Almond Paste is the best you can buy. Use Almond Paste in baking to enhance your favorite recipes. We love it in pies, either lining the crust or in crumb toppings. We also love it in breads, cakes, and even cookies. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Odense Marzipan

Marzipan is a candy dough with a high ratio of sugar to almonds. It's perfect for decorating your baked goods, whether you're making candy figurines (like this bear!), candies and bonbons, or covering a cake. You'll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.

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Breads, Muffins and Scones	Cakes	Candy Making	Cookies	Decorating	Pies

Peanuts and Panko Original

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Peanuts and Panko Original

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Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Butterless Almond Cake

More from this collection

There are more recipes from the cakes collection where this came from

It's hard to believe a cake so rich can be made without butter. We think you'll agree, with a minimum amount of effort, this cake delivers a maximum amount of flavor!

Yield

1 - 9 inch cake

Time

15 minutes to assemble
20-22 minutes to bake
Total time: 35-37 minutes

INGREDIENTS

1-7 oz box Odense Almond Paste, grated 1/4 cup sugar 3 large eggs, room temperature 1/4 cup all purpose flour Pinch of salt Optional: 1-2 tablespoons confectioners sugar

TOOLS & EQUIPMENT

1-9" cake pan
Wax paper

DIRECTIONS

Preheat oven to 350°F. Grease pan. Line bottom of pan with wax paper and grease paper.
Add Almond Paste, sugar and eggs to a mixing bowl. Mix on medium speed until well combined. Turn speed to high, and mix for 3 minutes.
Add flour and salt to almond mixture. Mix on a low speed until just combined.
Pour batter into pan. Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
Cool cake in pan on wire rack for 15 minutes. Invert onto plate, peel off wax paper. Invert cake back onto wire rack to finish cooling. Dust with confectioners sugar if desired. This cake is also pretty topped with fresh summer berries and whipped cream.

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