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.
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
- 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.
- 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.
- In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.
- 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.
- Add the eggs one at a time, processing a bit before the next addition.
- After you add all the eggs, the mixture may look curdled.
- 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.
- 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.
- 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.
- Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.