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Almond Custard Cake

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This cake reveals a moist and creamy filling and is topped with a sweet fruit compote.

Source: Martha Stewart Living, April 2004
Servings

Ingredients

Directions

Cook's Notes

Almond flour is simply ground blanched almonds -- it doesn't contain any wheat flour. You can make your own by finely grinding one-half cup whole blanched almonds in a food processor. The dough can be refrigerated for up to two days or frozen for up to one month (thaw before using). The custard filling can be made up to one day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container.

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