Scandinavian Almond Cake

This is from Joanne Fluke's book - Carrot Cake Murder

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 loaf

Ingredients

• 1⁄2 cup salted butter, melt and strain through cheese cloth. Throw away the milk solids and use the only clarified parts
• 1 1⁄4 cups sugar
• 1  egg
• 1⁄2 teaspoon baking powder
• 1 1⁄2 teaspoons  almond extract (I would recommend only 1 teaspoon)
• 2⁄3 cup half-and-half
• 1 1⁄4 cups flour
• 1⁄4 cup  sliced almonds (optional)

Directions

1. Preheat oven to 350°F
2. Spray a loaf pan with Pam and line the long side of the pan with parchment paper and spray with Pam.
3. Mix the sugar with the egg in a bowl. Beat them together together until fluffy.
4. Add the baking powder and almond extract. Mix well.
5. Add the cooled clarified butter to the the sugar mix. Add half of the cream and mix and mix it inches Add half of the flour and mix it in . Now add the rest of the cream and mix and then add the rest of the flour and mix thoroughly.
6. Put the almonds in the bottom of the loaf pan and then pour the batter over it.
7. Bake the cake for 50-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan with a metal spatula or knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish.