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Almond Cake

020 A Almond Cake.JPG
020 A Almond Cake.JPG

Almond Cake

1.00

Adapted from Chez Panisse Desserts by Lindsey Remolif Shere

Almond cake takes me back to my family’s kitchen where my mom and I would sit around the table with a fresh slice of almond cake and tea or coffee. To this day, almond cake brings me great comfort and this recipe brings me great joy. When inviting friends over for brunch, tea or just because, don't be surprised if this cake takes all the attention.

Yield: 8 – 10 servings

Oven: 325ºF

Preparation Time: 20 minutes

Cook Time: 45 – 50 minutes

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1 1/3 cups (265g) sugar

8 ounces (225g) almond paste                      

3/4, plus 1/4 cup (140g total) flour, added in two additions

1 cup (8 ounces, 225g) unsalted butter at room temperature, cubed

1 teaspoon vanilla extract                  

1 teaspoon almond extract                 

6 large eggs, at room temperature

1 1/2 teaspoons baking powder                     

3/4 teaspoon salt

confectioner’s sugar, as needed

Method:

1. Preheat oven to 325ºF.

2. Grease a 9-inch cake or spring form pan with cooking spray and line bottom and sides with parchment paper.

3. In the bowl of a food processor, add sugar, almond paste, and 1/4 cup of flour. Process until mixture resembles sand.

4. Add butter, vanilla and almond extract, processing until the batter is very smooth and fluffy, approximately 1 – 2 minutes.

5. Add eggs one at a time, processing a bit then scarping down the sides before each new addition. Note: Mixture may look curdled but do not over-mix.

6. In a separate small bowl, whisk together remaining 3/4 cup flour, baking powder, and salt.

7.  Add flour mixture to egg mixture and pulse until all ingredients are incorporated being careful to not over-mix.

8. Transfer to the prepared cake pan and place in the preheated oven.

9. Cook for 45 – 50 minutes or until golden brown on top and an inserted toothpick comes back clean.

10. Remove from oven and allow to sit at room temperature for 20 minutes before inverting cake.

11.  Once cool, remove cake from pan and carefully peel off the parchment paper from the bottom and sides. Allow to cool on a wired cooling rack until room temperature.

12. Right before serving, lightly dust the top with confectioner’s sugar and serve.

13. Cake will keep in an airtight container at room temperature for up to seven days.

14. Best served with a large dollop of freshly whipped cream and fresh seasonal berries…and a cup of black tea of course!!

 

Kitchen note: Almond paste can be found at most major retailers in either a tube or can in the baking aisle. To prepare the parchment paper for the cake pan, trace the bottom of the cake pan on a piece of parchment paper and cut to fit. For the sides, cut strips to wrap around the entire interior sides. Once the pan is sprayed with cooking oil, the parchment paper will adhere to the sides.