This cake is perfect for dessert, breakfast the next morning, or just to grab as a snack on the go. Enjoy! :o)
Almond Cake
Yield: 1 9-inch cake, or 1 bundt cake
Ingredients:
1 1/3 cups sugar
1 can (8 oz) almond paste (I've had luck with Solo and Odense brands)
1 cup AP flour, divided
1 1/2 tsp. baking powder
3/4 tsp. salt
1 cup unsalted butter, at room temperature, cubed
1 tsp. vanilla extract
1 tsp. almond extract
6 large eggs, room temperature
Powdered sugar for dusting (optional)
Process:
Preheat the oven to 325.
In a small bowl, whisk together 3/4 cups of the flour, baking powder, and salt.
In the bowl of a food processor fitted with a steel blade, pulse together the sugar, almond paste, and the remaining 1/4 cup of flour until the mixture resembles sand. The almond paste should be completely broken up. Add the cubed butter and the extracts, and process until the batter is very smooth and fluffy.
Add the eggs one at a time, pulsing with each addition, pausing to scrape down the sides of the bowl occasionally. Once the eggs are fully incorporated, the batter may look a little curdled, but don't worry!
Add the flour mixture in two additions, pulsing between each addition. Scrape down the bowl and give one final pulse to ensure everything is well combined. Do not overmix!
Prepare your pan by thoroughly coating with cooking spray, then dusting with flour (tap out the excess). If using a round cake pan, put a round of parchment on the bottom for extra insurance that the cake will come out. If using a bundt pan, ensure that the pan is completely coated, or else the cake will break when you try to remove it!
Pour the batter into the prepared pan. Bake for 60-70 minutes until deep golden brown on top. The cake should feel set when you press the middle of it.
Allow the cake to cool completely in the pan. Once cool, remove and dust with powdered sugar (optional) then enjoy! Yum!
Source: David Lebovitz
