Table of Contents
Grease and flour 10 inch tube pan or 12-cup Bundt pan. Beat butter and granulated sugar in a large bowl with electric mixer until light and fluffy. Add eggs one at a time,. beating well after each addition. Beat in almond filling until well blended. Stir together flour, baking powder, and salt until mixed.
Solo Almond Filling Our signature Almond Filling is a trade secret in professional kitchens but home bakers love it just as much. Smooth and boasting a subtle, natural almond flavor, it’s a wonderful thing to have on hand when working with puff pastries, cookies, cakes and tarts.
1 lb of Almond Paste – about two packages, 3 cups of powdered sugar, 2 egg whites – beaten. Mix the almond paste and powdered sugar in a mixer, slowly add the egg whites (may not use all of them), once fully incorporated, knead until you reach a smooth consistency.
Stir together flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake 50-55 minutes or until cake tester inserted in center comes out clean.
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