PRE TIME: 10 MINS
COOK TIME: 55 MINS
SERVINGS: 12
CALORIES: 322 kcal
1. Preheat oven to 160 degrees °C
2. Lightly grease (or line with parchment) a 9 x 5″ loaf tin.
3. Sift ingredients (flour, baking powder and salt) together.
4. In a mixing bowl or stand mixer, cream the butter and almond paste together.
5. Add sugar, then beat until mixture is smooth.
6. Add eggs one at a time and mix well between adding each one.
7. Add 1/2 cup milk, vanilla and almond extract. (Keep 1/4 cup milk aside for icing)
8. Slowly add flour mixture, until mixed. Important: Don’t over mix.
9. Pour mixture into loaf tin and tap gently to remove air bubbles.
10. Smooth the surface layer.
11. Place in the centre of the oven and bake for 55-60 minutes, or until an inserted toothpick comes out clean.
12. Allow to cool, then invert tin to remove cake.
13. Drizzle with icing (if desired) when cool.
14. To make the icing: add powdered sugar, 1 Tablespoon at a time, to 1/4 cup milk, until thin enough to drizzle over cake in ribbons.
15. Top with toasted sliced almonds.
NOTES
Make sure you purchase almond paste and not marzipan.