11 tbsp butter
5/8 cup sugar
100 grams almond paste, grated
1/2 tsp salt
3 eggs
1 cup flour
2 tsp cardamom seeds OR 1 tbsp grated lemon rind
1 tsp vanilla extract
1/4 tsp almond extract
Heat oven to 375 degrees. Prepare an 8-inch round pan with buttered parchment paper lining.
Melt the butter. Shred the almond paste. Crush the cardamom.
Combine the butter and sugar, then add the eggs and salt. Mix well, then add the almond paste and extracts, and lemon peel if you are using it.
Stir the flour and ground cardamom together, and mix into the liquids. Pour into the prepared pan. Bake 20 – 30 minutes, watching it carefully after the first 20 minutes. The cake should be puffed, but not quite set in the middle.
Cool the cake. Serve with whipped cream and sliced almonds, if desired.
Note: 1/3 recipe baked in 22 minutes.