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Almond Cake

This cake is eggy in texture and fruity almond in taste. It is so perfect, you can just eat it by itself or create an amazing white chocolate, almond and raspberry cake. Delicious!

1 cup white whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
1 ¼ cups granulated sugar
7 ounces almond paste
1 ¼ cups unsalted butter, softened
6 eggs
½ teaspoon vanilla extract

dry measuring cups
dry measuring spoons
medium bowl
food processor fitted with bottom chopping blade
rubber spatula
2 9” × 2” metal round cake pans with straight sides, lightly greased with butter, bottom lined with parchment, lightly greased again and lightly floured
cake tester
cooling racks

1. Preheat oven to 325˚F.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a food processor, cream the sugar and almond paste until well mixed.
4. Add the butter and process until light and fluffy.
5. Beat in the eggs, one at a time, pulsing after each addition.
6. Add the dry ingredients, in fourths, to the wet ingredients, processing until well mixed. Scrape down between each addition.
7. Add vanilla and process until mixed.
8. Pour batter into prepared pans.
9. Bake for 30-40 minutes, until top springs back when lightly pressed and a cake tester comes out almost clean.
10. Move cakes, in pans, to cooling racks. Allow to cool in pans for 20 minutes.Turn cakes out, flip right side up. Allow to cool completely.

Yields 2 9-inch round cake layers

© 2009 by Allison Lattman

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