Almond Cake
This moist and tender almond cake features almond paste and crunchy sliced almonds, making it a simple yet indulgent dessert.
Equipment
- 8-Inch Round Cake Pan
- Food Processor
Ingredients
- 4 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds for topping
- 1-2 tablespoons granulated sugar for topping
- powdered sugar optional for serving
- whipped cream optional for serving
- fresh berries optional for serving
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
- Crumble the almond paste into a food processor, add granulated sugar, and pulse until finely ground. Add softened butter and process until smooth.
- Add eggs one at a time, along with almond extract, processing until combined. Scrape down the sides as needed.
- Sprinkle in flour, baking powder, and salt. Pulse until just combined and smooth.
- Pour the batter into the prepared pan, smooth the surface, and sprinkle sliced almonds on top, followed by granulated sugar.
- Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes before transferring to a wire rack.
- If any almonds fall off, gently press them back onto the warm cake. Dust with powdered sugar or add toppings as desired.
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Notes
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.