Chocolate Chip Almond Cake
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup sugar
- I stick (1/2 cup) butter, room temperature
- 5 large eggs (not extra-large) room temperature, divided
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips or 4 oz finely chopped baking chocolate
- 1/2 cup milk
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar, firmly packed
- Optional: Confectioners sugar
This rich tasting, extra moist cake is an all-time family favorite from the Odense collection. It’s perfect for a tea or packed up for a picnic.
Time
20 minutes to assemble
35-40 minutes to bake
Total time: 55-60 minutes
35-40 minutes to bake
Total time: 55-60 minutes
Yield
1- 9 X 9 inch cake or 16â€20 pieces
Directions
- Preheat oven to 350°F. Grease and flour a 9 X 9 inch baking pan.
- Add Almond Paste (grated using large hole side of a box grater), sugar and butter to a bowl. Mix until combined. Beat on high for 3 minutes. Add 4 of the eggs (one at a time), beating well between each addition.
- Sift flour with baking powder and salt. Add chips to flour and toss. Add flour mixture to egg mixture, alternately with milk, ending with flour. Gently fold together until just combined. Pour batter into prepared pan and wipe out mixing bowl.
- In same bowl, beat almonds, brown sugar and remaining egg until egg is frothy. Spread on top of cake. Bake for 35-40 minutes or until cake springs back when gently pressed with finger. Cool cake on rack. Dust with confectionary sugar if desired.