Almond Snack Cake
Prep Time:
10
minutes
Cook Time:
25
minutes
Servings:
24
servings
Ingredients
  • 4 large eggs
  • 2 cup sugar
  • 2 cup all-purpose flour
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons almond extract
  • 1 cup raspberry jam, warmed
  • 1/2 cup sliced almonds
  • confectioners' sugar, for sifting
Directions
  1. Preheat oven to 350 F. Grease a 9-by-13-by-2-inch pan and set aside.
  2. In the bowl of an electric mixer fitted with a whisk attachment, whip 4 large eggs until light and lemon-colored. Gradually add 2 cups sugar, mixing until thoroughly combined.
  3. Gradually stir in 2 cups all-purpose flour, 1 cup (2 sticks) unsalted butter, 1/4 teaspoon salt and 1 1/2 teaspoons almond extract, until just incorporated.
  4. Pour half the batter into prepared pan and smooth surface. Drizzle 1 cup warmed raspberry jam evenly over batter. Top with remaining batter, smoothing surface. Sprinkle with 1/2 cup sliced almonds.
  5. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
  6. Cool on a wire rack. Sift confectioners' sugar on cooled cake. Cut into squares.