Almond Cake
, Makes 10 servings
A tender, deeply almond-flavored butter cake built in a food processor from almond paste, eggs, and a little flour.
| prepPreheat oven to 325°F / 160°C | ||||||
| prepGrease 9- or 10-inch / 23-25 cm cake pan, dust with flour, line bottom with parchment | ||||||
| 265 g sugar | Grind to sand | Add butter & extracts, process smooth | Add eggs one at a time | Pulse in dry mix, just combined | Bake 325°F / 160°C, 45-60 min | Loosen edges, cool in pan |
| 225 g almond paste | ||||||
| 35 g flour (for the almond paste mix) | ||||||
| 225 g unsalted butter, room temperature, cubed | ||||||
| 1 tsp vanilla extract | ||||||
| 1 tsp almond extract | ||||||
| 6 large eggs, room temperature | ||||||
| 105 g flour (for the dry mix) | Whisk dry ingredients | |||||
| 1 1/2 tsp baking powder | ||||||
| 3/4 tsp salt | ||||||
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