Almond Cake

Tags: dessert - cake - vegetarian
Active Time: 15 minutes
Passive Time: 50 minutes
Serves: 8-10

Delicious, rich almond cake that's quite simple to make

David Lebovitz

• Granulated white sugar: 265 g (1 1/3 cup)
• Almond Paste: 225 g (8 oz)
  
  
• All-purpose flour: 140 g (1 cup)
  
  
• Unsalted butter: 8 oz, room temperature, cubed
• Vanilla extract: 1 tsp
• Almond extract: 1 tsp
  
  
• Eggs: 6, large, room temperature
  
  
• Baking Powder: 1.5 tsp
• Salt: 3/4 tsp

• The almond paste I've found has been in 7oz packages and has worked just fine, despite being 1 oz short
• Place something under the pan while baking - it tends to overflow a bit

1. Preheat oven to 325F
2. Grease 9 or 10 inch springform pan with butter and dust with flour, tapping out the excess
3. Add sugar, almond paste, and 35 g (1/4 cup) flour to food processor. Blend until it form a homogenous fine-grain sand
4. Add butter, vanilla extract, and almond extract to food processor. Blend until very smooth and fluffy
5. Add eggs to food processor one at a time, pulsing a bit after each one to smoothly blend them in
6. Mix together 105 g (3/4 cup) flour, baking powder, and salt in bowl
7. Add half of bowl to food processor, pulse a few times, then add the rest, pulsing until just incorporated. Do not overmix
8. Scrape batter into cake pan and bake for 50-80 min or until top is deep brown and center is set. A knife
9. inserted into the center should come out mostly clean
10. Run a knife around the edge of the cake pan to loosen the sides and let the cake cool completely in the pan before removing