1 cup raw unblanched almonds
1 cup unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened unsalted butter
1 cup sugar
1 egg (or 2 — see above)
1–1/2 teaspoons almond extract (divided use)
1 teaspoon Rain’s Choice pure Vanilla Extract
3/4 cup Greek yogurt or sour cream
1/2 cup rum
1/2 cup confectioner’s sugar
2 tablespoons plus 2 teaspoons milk
1 cup sliced almonds, toasted in an un-greased pan until lightly browned
Grind raw almonds in a food processor until mealy in consistency. Set aside.
Mix flour with baking soda, baking powder, and salt. Set aside.
Cream butter with sugar. Beat in eggs, and then add 1 teaspoon almond extract, vanilla extract, sour cream, rum and ground almonds.
Combine flour mixture with butter-sugar-almond mixture, stirring only enough to make a thick batter. It should retain some lumps. (They will bake away; over- stirring will toughen the cake.) Pour into buttered and floured 9 inch springform pan*, top with sliced almonds and bake at 350 degrees for 40-45 minutes.
Mix confectioner’s sugar with milk and remaining ½ teaspoon of almond extract. Remove cake from oven, pour confectioner’s sugar mixture over cake, and return to oven for another 5 minutes or until cake seems firm and not runny inside. (A knife or cake tester will not emerge clean from this cake since it is so moist.)**
Advance Preparation: This cake tastes best prepared the day before, and continues to stay moist and delicious for three days.
* Cover the outside bottom of the spring form with foil to prevent leakage.
** I personally prefer to cover the top with powdered sugar before serving. Choose whichever finish you like best.