Tuesday, March 22, 2022

Almond Cake


This is not the best picture of this amazing almond cake but I hope you can still see that it is very special.  ;)  It's a recipe from "Chez Panisse Desserts" so you know it has to be great, right?  When I saw it pop up in my NYTimes Cooking list I knew I had to make it! I chose to use sliced almonds (not blanched) and it was perfect.  Rich, delicious, perfection.

Almond Cake (Recipe by Lindsey Shere was adapted by Melissa Clark)

1 ¼ cups/280 grams softened unsalted butter, plus more for the pan

1 cup/128 grams all-purpose flour, plus more for the pan

1 packed cup/125 grams sliced almonds

1 cup/125 grams confectioners’ sugar, plus more for serving

6 large eggs plus 1 egg white, at room temperature

½ teaspoon almond extract

½ teaspoon fine sea salt

1 ¼ cups/250 grams granulated sugar

2 teaspoons vanilla extract

1 ½ teaspoon baking powder

Place almonds and confectioners’ sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.

Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.

Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)

Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.

This cake is wonderful on its own but is also nice with whipped cream and sliced peaches or berries.