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.
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