Italian Almond Coffee Cake from Madorlata

Mother is going to be featured for an entire week on People.com’s “Heroes Among Us” and I couldn’t be happier! She definitely deserves her space amongst all those celebrities and outstanding individuals for all her important work (as long as I’m also mentioned). I wonder if they’ll mention CAPS’ “Models Against Pet Shops and Puppy Mills” campaign featuring moi and the beautiful models behind Hope’s Angels (I overheard Mother say that they’ll publish two of the pictures). To celebrate the coverage, I’m posting a special recipe just for this occasion. Don’t forget to check out the article tomorrow (Thursday)! Enjoy!
Note: This recipe may contain ingredients that are toxic to both cats and dogs.

Ingredients:
1 cup (250ml) raw unblanched almonds
1 cup flour
1/2 Tsp (3ml) baking soda
1/2 Tsp baking powder
1/4 Tsp (1.5ml) salt
1 stick (112g) soy margarine at room temperature
1 cup sugar
1 1/2 Tsp of Ener-G and 2 Tbsp water (Instead of 1 egg)
1 1/2 Tsp (8ml) almond extract
3/4 cup (180ml) sour cream
1/2 cup (125ml) amaretto
1/2 cup confectioner’s sugar
2 Tbsp plus 2Tsp (30ml plus 10ml) soy milk
1 cup sliced almonds, toasted in ungreased pan until lightly browned

Instructions:
Grind raw almonds in nut grinder, blender or food processor until mealy in consistency. Set aside.
Mix flour with baking soda, baking powder and salt. Set aside.
Cream butter with sugar, then beat in Ener-G mix.
Add 1 Tsp almond extract, sour cream, brandy and ground almonds.
Combine flour mixture with butter mix, stirring only enough to make thick butter.
It should retain some lumps as they will bake away.
Pour into buttered and floured 8-9 inch square cake pan, top with almonds.
Bake at 350F degree for 40-45 minutes.
Mix confectioner’s sugar with milk and remaining almond extract.

Remove cake from oven, pour confectioner’s sugar mixture over cake and return to oven for 5 minutes, or until cake seems firm and not runny internally. A knife or cake tester will not emerge clean from this cake as it is so moist.

*This cake tastes best prepared the day before and continues to stay moist and edible for 3 days.

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