Almond Paste Cake

I've said it many times, but I'll say it again, I love cake. There is a cake for any and every occasion. It amazes me how many people tell me that they don't really like cake. I think they just haven't been eating the right ones. There are so many different options: a towering triple layered birthday cake, a simple French yogurt cakes, bundt cakes, breakfast cakes, peach cakes, sour cherry coffee cakes and cupcakes, just to name a few! How can you say you don't like cake when there are so many different options to choose from? 

Well, if you're still unconvinced, here is another cake to try and change your mind. This is one of my favorite cakes. Not only is it super rich and buttery, but it is full of delicious almond flavor. Half a pound of almond paste goes directly into this cake, and if that's not enough for you, don't forget to add the almond extract too. I love anything almond flavored and this cake delivers. Sprinkle with powdered sugar for a simple finish, or add a dollop of whipped cream and some berries for a something special. However you eat it you won't be disappointed. 

I think of this cake as an almond pound cake. It has a fine, dense crumb, and is buttery and rich with two sticks of butter and 6 eggs to go along with the half a pound of almond paste. The instructions call for it to be made in a food processor which is always how I've done it. They do say you can use a stand mixer if you don't have a food processor, but I've never tried that. I'm sure it would work just fine though. If anyone tries it, let me know how it goes!

Almond Paste Cake
From David Lebovitz
Ingredients

• 1 1/3 cups (265g) sugar
• 8 ounces (225g) almond paste
• 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

Directions

Preheat the oven to 325ºF (162ºC). Grease a 9x2-inch cake or spring form pan with butter (the cake rises quite a bit, so make sure your pan is tall enough), dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

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.

In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.

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.

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.

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.)

Scrape the batter into the prepared cake pan and bake the cake for 45-60 minutes, or until the top is deep brown and feels set when you press in the center.

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.

Note: This cake is best made in the food processor, but if using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up.