It is not hard to make, so that is good. However, they call for the dough to chill for at least five hours and then they request, that you punch it down. My dough did not need any punching down, so I set it out at room temperature and then had a reason to punch it, as it did some rising. Also, you have to crush your own cardamom, which is not tough, but I do not have a pestle and mortar... so I think it would have turned out better, if I did have those tools.
This was my first time working with almond paste, which was cool. It has a great flavor. The recipe tells you to roll the dough up, jelly roll style on one of the long sides. However, I think that they meant a short side, because you are only supposed to have 8 slices in the end and I got 16. I had enough dough to make two cakes. Although, I may choose to make it with 16 slices every time, because, who doesn't like having more cake?
Be wary of the baking time. One of my cakes burned and I still had five minutes of baking time left.
Please let me know if you try this recipe, or any of the other recipes that I have posted. I am curious to hear about your experiences!
In crown and loaf versions, also, burned and regular versions.
Almond Butter Crown
3 cups all purpose flour
1-1/4 cups (2-1/2 sticks) chilled unsalted butter, cut into pieces
2 1/4 ounce envelopes active dry yeast
1/4 cup warm water (105ºF to 115ºF)
1/2 cup canned evaporated milk, room temperature
2 large eggs, room temperature
Seeds from 6 cardamom pods, crushed
1 teaspoon salt
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup almond paste
1 teaspoon almond extract
1/4 cup sliced almonds
DOUGH: Place flour in processor. Add butter and cut in, using on/off turns, until butter is size of kidney beans. transfer to large bowl. Cover and refrigerate while dissolving yeast.
Sprinkle yeast and pinch of sugar over 1/4 up warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in milk, eggs, crushed cardamom seeds, salt, and 1/4 cup sugar. Pour over flour-butter mixture and stir just until flour is moistened. Cover and refrigerate at least 5 hours.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Punch dough down. Dust hands with flour. Pat dough out on lightly floured surface to 20-inch square. Fold dough over into 3 equal sections as for business letter. Press edges lightly with rolling pin to seal. Turn dough so that 1 short side faces you. Roll dough out into 30x6-1/2-inch rectangle. Starting at 1 short side, fold dough over into thirds, forming 10x6-1/2-inch rectangle. Wrap dough in plastic. Refrigerate while preparing filling.
FILLING: Using electric mixer, beat butter, sugar, almond paste, and almond extract in medium bowl to blend.
Butter 12- to 15-cup Bundt pan. Sprinkle bottom with sliced almonds. Unwrap dough. Roll out dough on lightly floured work surface into 24x9-inch rectangle. Spread filling over. Starting at 1 long side, roll dough up jelly-roll style. Cut dough crosswise into 8 slices. Arrange dough slices, cut sides down, in prepared pan , spacing evenly apart. Let rise in warm draft-free area until almost doubled in volume, about 1-1/2 hours.
Preheat oven to 375ºF. Bake cake until top is dark golden brown, about 45 minutes. Turn out onto rack.
DO AHEAD: Can be made 1 day ahead. Cool completely. Wrap tightly in tin foil. Let stand at room temperature. Before continuing, re-warm uncovered in 325ºF oven about 10 minutes.
Sift powdered sugar over. Serve warm.