Almond Cake
from David LebovitzOne 9-inch or 10-inch (23-25 cm) cake. (AM: 8" is TOO small)
Adapted from Chez
Panisse Desserts by Lindsey Remolif Shere
As mentioned, this cake is best made in the food processor. If using a
stand mixture, use the paddle attachment and let the mixer run until the
almond paste is finely broken up. There's a few notes at the end of the
recipe, including some almond paste tips and suggestions.
I dialed down the butter from the original recipe, which had two more
ounces (55g), for a total of 10 ounces (280g) since some feel the cake
was a bit heavier and too-buttery with all that butter in it. But if you
do wish to go that route, I'd be interested in knowing what you think.
8 ounces (225g) almond paste (ADM: packages frequently are only 7oz, fine)
3/4, plus 1/4 cup (140g total) flour
1 cup (8 ounces, 225g) 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
1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm)
cake or spring form pan with butter, dust it with flour and tap out any
excess. Line the bottom of the pan with a round of parchment paper.
2. In the bowl of a food processor, grind the sugar, almond paste, and
1/4 cup (35g) of flour until the almond paste is finely ground and the
mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup (105g) of
flour, baking powder, and salt.
4. 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.
5. Add the eggs one at a time, processing a bit before the next
addition. (You may wish to open the machine and scrape the sides down to
make sure the eggs are getting fully incorporated.)
After you add all the eggs, the mixture may look curdled. Don't worry;
it'll come back together after the next step.
6. 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. (You can also transfer the batter to a
bowl and mix the dry ingredients in, which ensures the dry ingredients
get incorporated evenly and you don't overbeat it.)
7. Scrape the batter into the prepared cake pan and bake the cake for 65
minutes, or until the top is deep brown and feels set when you press in
the center.
8. 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. (Tip: Warm the bottom of the
cake pan directly on the stovetop for just a few seconds, which will
help the cake release.)
Storage: This cake will keep for four days at room
temperature, well-wrapped. It can also be frozen for up to two months.
Tips: If your almond paste has dried out, the Odense
FAQs (see below) recommends placing the almond paste in a plastic bag
with two slices of bread or an apple half, and letting it sit overnight.
