1 cup unsalted butter
1 3/4 cup granulated sugar
4 large eggs
1 tsp. almond extract
1 tsp. vanilla extract
3 1/4 cups sifted, unbleached all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup finely ground almonds
Preheat oven to 350°.
Butter and flour a 10" tube or fluted Bundt pan
With electric mixer, beat butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add extracts and
mix well.
Sift flour with salt and baking powder.
On low speed, add flour mixture in batches, alternating with the milk, until
all ingredients are used. Mix well. Add ground almonds and blend well.
Scrape batter into prepared pan and smooth top, so that cake is even.
Bake on middle rack of oven for about 55 mins., or until toothpick comes out
clean.
Cake should be golden brown on top.
Remove cake from oven and let stand 10 mins.
Turn cake out of pan on to wire rack or plate to cool completely.
Makes 16-20 slices.
Serve with Peaches in Muscat
Peaches in Muscat
4-6 ripe peaches
1/2 cup good quality Terre Rouge Muscat-à-Petits Grains
Peel and slice the peaches. Add the muscat and toss to coat. Chill until ready
to serve.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge