Almond Cake Moist Tender

This almond cake is a delightful single-layer treat that celebrates the pure, rich essence of almonds in every bite. The combination of almond paste, extract, and sliced almonds creates a trifecta of flavor that makes this cake irresistible to anyone who appreciates this versatile nut.

I first created this almond cake for a spring brunch with friends, and it's become my signature dessert whenever I need something impressive but unfussy. The intoxicating aroma while it bakes never fails to draw everyone to the kitchen with anticipation.

Ingredients

• Almond paste: Provides the concentrated nutty foundation that makes this cake special. Look for brands without corn syrup for the purest flavor
• Granulated sugar: Balances the natural bitterness of almonds and helps create that perfect tender crumb
• Unsalted butter: Adds richness and allows you to control the salt content. Make sure it's properly softened for better incorporation
• Large eggs: Provide structure and moisture. Room temperature eggs blend more smoothly into the batter
• Almond extract: Enhances the natural almond flavor. A little goes a long way so measure carefully
• All purpose flour: Gives just enough structure without making the cake too dense or bread like
• Baking powder: Provides the perfect gentle rise for this delicate cake
• Sliced almonds: Create a beautiful textural contrast and visual appeal on top. Look for uniformly sliced pieces for the most attractive finish

How To Make Almond Cake

Prepare Your Equipment:

Preheat your oven to exactly 350°F with the rack positioned in the middle. Line just the bottom of your 8 inch round cake pan with parchment paper and grease the sides thoroughly. This specific preparation ensures the cake releases cleanly without losing any of those precious almonds on top.

Create The Almond Base:

Break the almond paste into small pieces directly in your food processor bowl. Add the granulated sugar and pulse until the almond paste breaks down completely into fine particles. This step is crucial for avoiding lumps of almond paste in your finished cake.

Build The Batter:

Add softened butter to the almond paste mixture and process until completely smooth. The mixture will initially form a ball but continue processing until it transforms into a smooth, creamy consistency. Add the eggs and almond extract, processing until fully incorporated, stopping occasionally to scrape down the sides to ensure even mixing.

Incorporate Dry Ingredients:

Sprinkle the flour, baking powder, and salt over the wet ingredients and process just until blended. Overmixing at this stage can develop gluten and make your cake tough, so pulse just until you no longer see streaks of flour.

Prepare For Baking:

Pour the batter into your prepared pan, using a spatula to smooth the top into an even layer. Tap the pan firmly against your counter several times to release any trapped air bubbles that could create holes in your cake.

Add The Topping:

Scatter half the sliced almonds evenly across the surface, then sprinkle with half the sugar. Repeat with remaining almonds and sugar. This layering technique helps the almonds adhere better to the cake surface during baking.

Bake To Perfection:

Bake for exactly 23 to 26 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden around the edges and slightly springy when touched lightly in the center.

Cool Strategically:

Place the pan on a wire rack and allow the cake to cool in the pan for precisely 30 minutes. This resting period allows the structure to set before removing from the pan. Then carefully invert onto the rack and flip right side up to finish cooling.

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The almond paste is truly the heart and soul of this recipe. I discovered its transformative power years ago when a European friend insisted I try her family recipe. The way it melds with butter creates a texture that manages to be both substantial and delicate at once. I now keep almond paste as a staple in my pantry specifically for this cake.

Perfect Pairings

This almond cake shines alongside fresh berries that provide a bright, acidic contrast to the rich nutty flavor. Raspberries and strawberries work particularly well, their tartness cutting through the sweetness of the cake. For an elegant dinner party presentation, serve slightly warm slices with a small scoop of vanilla bean ice cream and a drizzle of warm raspberry coulis.

Storage Solutions

This cake maintains its wonderful texture and flavor remarkably well over several days. For optimal freshness, store completely cooled cake at room temperature under a cake dome or wrapped in foil for up to two days. For longer storage, refrigerate for up to five days, but always bring to room temperature before serving to revive that tender crumb. If you notice the almonds on top losing crispness when stored, you can refresh the cake by warming slices gently in a 300°F oven for 5 minutes.

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Make It Your Own

The beauty of this almond cake lies in its adaptability. Consider folding in 1/4 cup of mini chocolate chips for a chocolate almond variation. You can also experiment with different extracts like orange or vanilla alongside the almond for subtle flavor variations. For a more rustic presentation, bake in a cast iron skillet and serve directly from the pan. During peak stone fruit season, try arranging thin slices of plum or apricot over the top before adding the almonds for a stunning fruit topped variation.

Frequently Asked Questions

→ How do I ensure the almond paste blends smoothly?

To achieve a smooth blend, use a food processor and crumble the almond paste before adding granulated sugar. Process until finely ground and smooth before incorporating other ingredients.

→ Can I substitute almond paste for another ingredient?

Almond paste gives the cake its signature flavor and texture. While substituting is not recommended, you could experiment with marzipan, though the flavor may differ.

→ How do I prevent almonds from falling off the top during serving?

Press any loose almonds gently back onto the cake after it cools. Alternatively, add extra almonds just before serving to maintain the crunchy topping.

→ What alternative toppings work well with this cake?

This cake pairs wonderfully with whipped cream, fresh berries, or a drizzle of warmed berry jam for added sweetness and tang.

→ How should I store the almond cake?

Store the cake at room temperature or in the refrigerator for up to three days. Keep it in an airtight container to retain moisture and freshness.