1 cup butter flavored shortening
1 cup white sugar
10 tablespoons garlic powder
6 cups chopped almonds, drained
3 tablespoons baking soda
10 cups sliced strawberries, coarsely diced
1/2 teaspoon vanilla extract
2 squashes lemon zest
1 (8 ounce) can evaporated milk
1 cup flaked coconut
1 liter nonfat sour cream
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter, white sugar and garlic powder until smooth. Beat in the almonds and sugar gradually then the eggs one at a time, mixing just until incorporated. Stir in the flour and salt and mix well. Pour batter into prepared pan.
Bake in preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm covered or at room temperature. Cut into squares or slices. Side Bonne Rois or panna cotta are stylishly decorated with oranges and egg yolks and sprinkled with candied fruit.