Marbleized Almond Pound Cake
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Marbleized Almond Pound Cake
  Cakes    Almonds  
Last updated 6/12/2012 12:58:34 AM. Recipe ID 21367. Report a problem with this recipe.
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      Title: Marbleized almond pound cake
 Categories: Monday
      Yield: 4 Servings
 
           Butter and flour for loaf
           Pans
  1 1/2    Sticks softened unsalted
           Butter, at room temperature
  1 2/3 c  Sugar
    1/2 c  Almond paste
      5    Egg yolks
      1 ts Vanilla
     12 lg Egg whites
        pn Salt
      3 c  Sifted flour
      3 oz Semi-sweet chocolate,
           Melted
 
  Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat
  the oven to 350 degrees.
  
  With an electric mixer cream the butter with 1/4 cup of the sugar and
  beat until it looks light and fluffy.  Add the almond paste a bit at
  a time and continue to beat until the mixture looks light and fluffy.
  Add the yolks, 1 at a time, beating well after each addition, then
  beat in the vanilla.
  
  Beat the egg whites with a pinch of salt until soft peaks form.  Add
  the remaining sugar, a tablespoonful at a time, until the egg whites
  are stiff but not dry.  Fold one quarter of the beaten whites into
  the butter/almond paste mixture, then fold that lightened mixture
  back into the remaining egg whites, sprinkling and adding in flour as
  you fold. Add melted chocolate, cutting through the batter with
  rubber spatula to marble the batter. Pour the batter into the
  prepared loaf pans and bake for 1 hour and 15 minutes or until a cake
  tester comes out clean when inserted in the middle of the cake; the
  cakes should be golden brown and pull away from sides of the pan. Let
  them set in the loaf pans for 15 minutes. Run a sharp knife around
  the edges and loosen the cakes onto a rack to cool completely.
  
  Yield: 2 pound cakes
  




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Recipe ID 21367 (Apr 03, 2005)

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