JIll Ross' Almond Ring
This traditional butter cake is somewhere between cake and cookie. It is perfect for serving at parties or at tea time, and is sturdy enough to freeze well.
Servings: 12 servings
- 2/3 cup soft butter
- 1 cup sugar
- 1 1/2 tsp almond extract
- 1 egg
- 1 1/2 cup flour*
- 1/2 tsp baking powder
- 1/3-1/2 cup slivered or sliced almonds
Preheat oven to 350F.
Cream butter, sugar, and almond extract together.
In a separate bowl, beat an egg well with a fork and then scoop out 1 tbsp and reserve.
Add in flour and baking powder and spread into a 9” round greased pan (either springform or pie plate).
Spread reserved egg on top, followed by the almonds, enough to cover the top nicely.
Bake for 20-30 minutes, or until gently browning around the edges.
Let cool a bit then slice and serve. Excellent for days.
*This recipe has been tested with wheat flour and with King Arthur Gluten-Free Measure for Measure flour. It should work nicely with any cup-for-cup gluten-free flour blend you usually use.
This cake freezes well.
Calories: 236kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 335IU | Calcium: 27mg | Iron: 1mg