1/4 c Vegetable shortening
1/2 c Sugar
3 tb Almond paste
3 Eggs; separated, rm. temp.
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
Recipe by: Gottlieb’s Bakery (Savannah, Georgia)
Preheat oven to 350 degrees F. Grease and flour an 8 1/2 X 4 1/2 inch loaf pan. Cream sugr, 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 tablespoons 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. Nancy Berry —–