DUTCH ALMOND CAKE RECIPES

Steps:

• Grease and flour a tube pan.
• Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
• In a separate bowl whisk the flour and baking powder to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
• Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
• **This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 1/4 inches tall).

Steps:

• Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
• In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
• Bake 20 minutes or until pancake is puffed and brown.
• Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.