White Pumpkin and Almond Tea Cake – lebonmagot
Recipe and photo courtesy Niloufer Mavalvala of Niloufer's Kitchen 6 oz or 1½ sticks unsalted butter, room temperature1 cup granulated sugar3 eggs, room tempera
Ingredients
- 2 cups all-purpose flour, sifted
- ¾ cups almond meal, skinless preferred
- 2 tbsp cornstarch
- 2 tsp baking powder
- 2 tbsp rosewater or rose gin
- 1 jar Le Bon Magot® White Pumpkin and Almond Murabba
- ¼ cup sliced almonds, with skins
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