Almond Joy

In my inbox the week before my daughter's Ancient China Culmination:

-----------------------------------------------------------------

From:  room-mom@yahoo.com

To:  Sharon

Re:  Class Culmination Breakfast Pastry

...can you make one?

xxoo

------------------------------------------------------------------

From:  Sharon

To:  room-mom@yahoo.com

Re:  Class Culmination Breakfast Pastry

Does it have to be a Chinese breakfast pastry?  If so, I am stumped.

xxoo

------------------------------------------------------------------
From:  room-mom@yahoo.com
To:  Sharon
Re:  Class Culmination Breakfast Pastry

Um, yeah.  Maybe breakfast dumplings?

xxoo
------------------------------------------------------------------

Maybe not.

Awesome Almond Torte
This can easily be passed off as a Chinese Breakfast Pastry in a pinch

From a recipe provided by the 101 Coffeeshop to the LA Times many years ago.  This cake is melt-in-your-mouth tender, just sweet enough, and redolent of almonds in the best possible way.  One of my very favorite cakes to make.  And to eat.

1/2 c. (1 stick) butter, softened
1 c. sugar
1 (7 oz.) tube of almond paste, grated or cut into small pieces (about 1 cup total)
3 eggs
1/4 tsp. amaretto
1/2 tsp. Triple Sec
1 tps. baking powder
pinch of salt
1 c. flour
powdered sugar, for garnish

Preheat oven to 350.  Using extra butter or non-stick baking spray, grease a 9 inch round baking pan.   Set aside.

Using an electric mixer, cream butter and sugar together until light and fluffy, 1 to 2 minutes.  Gradually add almond paste, beating until completely mixed in, with no visible lumps.   Add eggs, one at a time, beating well after each addition.  Mix in amaretto and Triple Sec.  Mix baking powder, salt and flour together in a smaller bowl, then add to the butter mixture at low speed, just until combined.

Pour into prepared pan, and bake until lightly browned and cake center springs back when touched, about 35-40 minutes.   Cool in pan for about 10-15 minutes on a baking rack, then invert onto cake rack to cool completely.    The cake may sink a bit in the center as it cools.   That's OK.  This is not a glamorous looking cake, it is scrumptious tasting cake.  All will be forgiven when you bite into it.

When completely cool, dust with powdered sugar and serve in wedges.