Dutch Almond Cake
Eggs at room temperature
3/4-1 lb almond paste room
Margarine, room temperature
Eggs room temperature
FILLING: Chop up almond paste and place in large mixing bowl. Add
sugar and eggs and set aside. CAKE: Cream margarine, sugar and eggs
and blend well. SIft together the flour, salt and baking powder and
add to the margarine mix, batter will be very thick. Grease an 8 x
13-inch pan and spread half the cake batter on the bottom, use a
spatula or clean hands. Spread the almond filling over the layer of
cake batter, then spread the remaining cake batter, over the top.
BAke in an oven preheated to 350 degrees for 45-50 minutes, or until
golden brown. You may trim the outside edges of the cake to serve.