1/4 c Vegetable shortening
1/2 c Sugar
3 tb Almond paste
3 Eggs; separated, room temperature
1 1/4 c Sifted flour; white lily
-preferred
1 1/4 ts Baking powder
3/4 ts Salt
1/2 c Milk
1 ts Vanilla extract
3 tb Sugar
1 tb Cocoa; sifted
2 tb Sliced almonds
Preparation Time: 1:00
Preheat oven to 350 degrees F. Grease and flour an 8-1/2 x 4-1/2"
loaf pan. Cream sugar, shortening and almond paste until light and
fluffy. Beat in egg yolks. Sift flour, baking powder and salt
together. Add to creamed mixture alternately with milk, starting
and ending with flour. Add vanilla extract. Beat until smooth. Beat
egg whites until they form soft peaks. Gradually beat in 3 tb
sugar. Beat until egg whites are stiff but not dry. Beat 1/4 of the
egg whites into batter. Fold batter into remaining egg whites being
careful not to overmix. Remove 1/2 cup batter and mix well with
the cocoa. Pour plain batter into prepared pan. Spoon chocolate
batter on top in blobs and marbleize with a knife or spatula.
Sprinkle with almonds. Bake for 45 minutes, or until golden brown
and cake shrinks from sides of pan. Cool on wire rack before
turning out.
I was looking at a cookbook from a 100 year old Savannah, Georgia
Jewish bakery called Gottlieb's and I found this recipe.
