This Almond Cake recipe is from David Lebovitz. I have made it in the food processor, I have made it partly in the food processor and in a stand up mixture with the paddle attachment, depending on where I am making it. It stores beautifully and just gets better. David says you can freeze it up to 2 months, it has never lasted long enough to try that. It is moist and has that wonderful smell of almond. Everyone I have made it for, loves it!
Prep Time: 20 minutes
Bake time: 45-55 minutes
1 ⅓ cups granulated sugar
8 ounces of almond paste
¾, plus ¼ cup flour, divided use
1 ½ teaspoons baking powder
¾ teaspoon salt
1 cup (8 ounces, 2 sticks) unsalted butter, at room temperature, cubed
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
- Preheat oven to 325° F. Grease a 9 inch cake or springform pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
- In a bowl of a food processor or a stand up mixer with the paddle attachment, grind the sugar, almond paste and ¼ cup of flour until the almond paste is finely ground and the mixture resembles coarse sand.
- In a small bowl, whisk together the remaining ¾ cup of flour, baking powder and salt. Set aside.
- Once the almond paste is completely broken up, add the cubes of butter, vanilla and almond extracts, then mix until the batter is very smooth and fluffy.
- Add the eggs one at a time, mixing before the next addition. After you add the eggs, the mixture may look curdled, not to worry, it will come back together after you add the flour.
- If you are using a food processor, add half of the flour mixture and pulse a few times, then add the rest of the flour until incorporated. Do not over-mix. (When I used a standup mixer with the paddle, I removed it from the stand and mixed in the dry ingredients by hand, do not over-mix.)
- Pour the batter into the prepared cake pan and bake for 45-55 minutes, or until the top is a deep brown and feels set when you press in the center.
- Remove the cake from the oven and carefully run a sharp knife around perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan.
Serve: Once cool, tap the cake out of the pan onto a cake plate until ready to serve. I topped mine with slightly toasted almonds. You can also serve with whip cream and fresh raspberries.