This is one of my favorite cakes. Easy to whip up in the food processor and is great all by itself or with berries and cream. It has a very moist and dense crumb which gets better with time if it lasts that long.
1 1/4 Cups Granulated Sugar
1 Tube Almond Paste (7 oz.)
2 Sticks Unsalted Butter
(brought to room temperature)
6 Eggs
1 tsp. Almond Extract
1 Cup Flour
1 tsp. Baking Powder
1/2 tsp. Salt
Powdered sugar for dusting
- Pre-heat the oven to 325 degrees
- Butter and line the bottom of a 9″ springform pan with parchment and place on a rimmed cookie sheet
- Combine the sugar and almond paste in a food processor and process until the almond paste is well incorporated into the sugar
- Add the unsalted butter and process until it is light and fluffy
- Add the eggs one at a time, and process after each addition
- Add the almond extract
- Add the flour, salt and baking powder and process until well incorporated
- Pour batter into the prepared pan on the cookie sheet and cover with aluminum foil
- Bake the cake for 30 minutes covered, and approximately 45 additional minutes uncovered
- The cake is done when the top is golden brown and when tested with a knife it comes out clean
- Cool in the pan then run a knife around the perimeter to loosen
- With the aid of a cooling rack flip the cake over and remove the bottom and parchment
- Turn back over and dust with powdered sugar
What a wonderful recipe! This cake melts in your mouth with such a light texture but rich taste. Love it! Beautiful photo, too!
Thank you, and it was great fun baking with you Saturday night!