Almond Cake Moist Tender (Print Version)
# Ingredients:
→ Cake
01 -
4 ounces almond paste
02 -
½ cup granulated sugar
03 -
½ cup unsalted butter, softened
04 -
3 large eggs
05 -
½ teaspoon almond extract
06 -
½ cup all-purpose flour
07 -
½ teaspoon baking powder
08 -
¼ teaspoon salt
→ Topping
09 -
½ cup sliced almonds
10 -
1-2 tablespoons granulated sugar
11 -
Powdered sugar (optional, to serve)
12 -
Whipped cream (optional, to serve)
13 -
Fresh berries (optional, to serve)
# Instructions:
01 -
Preheat oven to 350°F with a rack in the middle position. Line the bottom of an 8-inch round cake pan with parchment paper and grease the pan.
02 -
Crumble almond paste into a food processor. Add granulated sugar and pulse until almond paste is finely ground. Add softened butter and process until smooth; it may form a ball, but continue processing until it smooths out. Add eggs and almond extract, then process until combined, occasionally scraping down the bowl. Sprinkle in flour, baking powder, and salt, and process until blended.
03 -
Pour the prepared batter into the pan and smooth the top. Tap the pan on the countertop a few times to remove air bubbles. Top the batter with sliced almonds and 1-2 tablespoons of sugar, layering half the almonds and sugar at a time.
04 -
Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and cool for 30 minutes. Carefully remove the cake from the pan and set it on the rack to cool completely. If almonds fall off, gently press them back onto the cake.
05 -
If desired, dust the cooled cake with powdered sugar or serve with whipped cream, jam, and fresh berries. To serve with jam, warm it slightly to thin it out before drizzling over the cake.
# Notes:
01 -
Serve slightly warm or at room temperature. Store at room temperature or in the refrigerator for up to 3 days.