almond cake


I've had this recipe bookmarked forever.  There is just something about almonds that I just can't resist, now put it in a cake, now I'm in heaven. And a slice of this is pure heaven! It's everything you expect from a recipe from Chez Panisse. It's moist and dense yet fragrant and delicious.

almond cake
adapted from chez panisse desserts

  • 1 1/3 cups sugar
  • 8 ounces almond paste
  • 3/4, plus 1/4 cup flour
  • 1 cup unsalted butter, at room temperature, cubed
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 6 large eggs, at room temperature
  1. Preheat the oven to 325ºF. Prepare loaf pans with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
  2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.
  3. In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.
  4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
  5. Add the eggs one at a time, processing a bit before the next addition.
  6. After you add all the eggs, the mixture may look curdled.
  7. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix.
  8. Scrape the batter into the prepared pan(s) and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.
  9. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
  10. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

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