Preparation:
Preheat the oven to 325 F. Grease and flour the loaf pan. Grate the almond paste on the large hole side of a box grater. Using an electric mixer set on a medium speed, beat almond paste, sugar and butter until well mixed. Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy. Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Dont over-mix, or cake will be tough. Pour batter into pan. Bake for 75 minutes or until an inserted toothpick pulls out clean. Cool cake, still in pan, on wire rack for 5 minutes. Unmold carefully and finish cooling on rack before cutting. TO STORE: After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated.
TO FREEZE: Wrap first in plastic and then with foil. Freeze for up to one month.
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