Two cool things about this cake – first, it’s made in the food processor and as much as I hate cleaning that appliance, it was really fun (and quick!) to see the cake batter come together in it. Also, volume measurements were provided, so I didn’t have to dirty lots of measuring cups and bowls. I loved that metric units were used, I find them much more convenient than the US equivalents. I can see myself making this cake over and over again – it’s moist and rich with lots of almond flavor and paired perfectly with a few ripe summer berries.
By Tracey
Almond Cake
from David Lebovitz
Ingredients:
- 1 cup (140 g) flour, divided
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/3 cups (265 g) sugar
- 8 oz (225 g) almond paste
- 1 cup (2 sticks) unsalted butter, at room temperature, cubed
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 large eggs, at room temperature
Directions:
Preheat oven to 325 F. Spray a 9-inch springform pan with nonstick cooking spray with flour.
Whisk 3/4 cup (105 g) of the flour, the baking powder, and salt together in a small bowl.
Combine the sugar, almond paste and the remaining 1/4 cup (35 g) of the flour in the bowl of a food processor. Pulse until the almond paste is finely ground and the mixture is crumbly like sand. Add the butter and both extracts to the bowl and process until the batter is smooth and fluffy. One at a time, add the eggs, pulsing a few times to incorporate after each addition and scraping the sides of the bowl occasionally. Add half of the dry ingredients to the bowl and pulse two or three times to incorporate. Scrape down the sides of the bowl one last time then add the remaining dry ingredients and pulse a few more times, just until incorporated. Do not overmix.
Pour the batter into the prepared pan and bake for about 60-65 minutes, or until the cake is a dark golden brown and springs back when pressed in the center. Transfer the pan to a wire rack and run a thin knife around the outside to loosen the cake from the pan. Let the cake cool completely in the pan, then remove the outer ring. Dust with confectioners’ sugar before serving.
(Wrapped tightly, the cake will keep at room temperature for about 4 days.)
Makes one 9-inch cake.
