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This single-layer almond cake packs a punch with pure, nutty goodness in every mouthful. You'll get amazing almond flavor from three sources - paste, extract, and sliced nuts on top - making it totally addictive for anyone who loves this fantastic ingredient.
I whipped up this almond cake for a friends' brunch in spring, and now it's what everyone asks me to bring whenever they want something that looks fancy but doesn't need tons of fuss. When it's baking, the smell will have everyone wandering into your kitchen wondering what's coming out of the oven.
Ingredients
- Almond paste: This gives you that deep nutty base that makes the cake stand out. Try to find one without corn syrup for better flavor
- Granulated sugar: Takes away the slight bitterness almonds can have and helps make the cake nice and soft
- Unsalted butter: Brings a lovely richness and lets you add just the right amount of salt. Make sure it's soft enough to mix easily
- Large eggs: These hold everything together and add moisture. Let them warm up on the counter before using them
- Almond extract: Boosts that nutty taste. Don't pour too heavy-handed - it's pretty strong stuff
- All purpose flour: Gives the cake just enough support without making it heavy or too bread-like
- Baking powder: Creates that nice gentle lift that keeps the cake light
- Sliced almonds: Add a lovely crunch and make the cake look pretty on top. Pick a package with even slices for the best look
How To Make Almond Cake
- Get Everything Ready:
- Set your oven to 350°F with the rack in the middle. Put parchment just on the bottom of an 8 inch round pan and grease the sides really well. This way your cake won't stick and you won't lose any of those tasty almonds on top.
- Mix The Almond Foundation:
- Tear the almond paste into little chunks right in your food processor. Throw in the sugar and pulse until the paste breaks into tiny bits. Don't skip this or you'll end up with big lumps in your finished cake.
- Make Your Batter:
- Drop in the soft butter and keep processing until everything looks smooth and creamy. At first it'll clump up, but keep going until it gets nice and soft. Add your eggs and almond extract, keep processing, and stop now and then to scrape down anything stuck to the sides.
- Add The Dry Stuff:
- Dump the flour, baking powder, and salt on top and pulse just until mixed. Don't go crazy with mixing now or your cake might get tough. Stop as soon as you don't see any more flour streaks.
- Get Ready To Bake:
- Pour everything into your pan and smooth the top flat with a spatula. Bang the pan on the counter a few times to pop any air bubbles that might leave holes in your cake.
- Finish The Top:
- Sprinkle half your sliced almonds across the top, then scatter half the sugar over them. Do it again with what's left. This trick helps the almonds stick better while baking.
- Bake It Right:
- Let it bake for 23 to 26 minutes. Check by poking a toothpick in the middle - it should come out clean or just have a few moist crumbs. The edges should look golden and the middle should spring back when you touch it lightly.
- Cool It Properly:
- Put the pan on a wire rack and let it sit for exactly 30 minutes. This helps the cake set up before you take it out. Then flip it onto the rack and turn it right side up to finish cooling.
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Almond paste really makes this cake special. I learned about it years ago from a friend who shared her family's European recipe. The way it works with butter creates something that's somehow both sturdy and light at the same time. Now I always keep almond paste in my kitchen just so I can make this cake whenever I want.
Perfect Pairings
This cake tastes amazing with fresh berries that cut through the rich nutty flavor. I love it with raspberries or strawberries - their tartness balances the sweet cake perfectly. Want to wow dinner guests? Serve warm slices with a small scoop of vanilla ice cream and pour a little warm raspberry sauce over the top.
Storage Solutions
You'll be happy to know this cake stays fresh and tasty for days. For the best results, keep the completely cooled cake at room temperature under a cake cover or wrapped in aluminum foil for up to two days. If you need it to last longer, stick it in the fridge for up to five days, but let it warm back up before serving so it gets that soft texture back. If the almonds on top aren't crisp anymore after storing, you can pop slices in a 300°F oven for about 5 minutes to bring back the crunch.
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Make It Your Own
What's great about this almond cake is how easy it is to change up. Try mixing in 1/4 cup mini chocolate chips for a chocolate twist. You can also play with different flavor drops like orange or vanilla along with the almond for subtle changes. Want something more casual? Bake it in a cast iron pan and bring the whole thing to the table. When peaches, plums or apricots are in season, try laying thin slices on top before adding the almonds for a gorgeous fruity version.
Frequently Asked Questions
- → What’s the secret to blending almond paste smoothly?
Break the almond paste into chunks and toss it in a food processor with sugar. Blend it until you’ve got a fine, smooth texture before layering in the other ingredients.
- → Can I replace almond paste with something else?
The paste is what makes the cake stand out. Marzipan could work as a swap, but don’t expect the same flavor or consistency.
- → What if the almonds on top start falling off?
If any bits drop off, gently press them back onto the cooled cake. Or, just sprinkle on extras right before serving for a fresh crunch.
- → What other toppings would work here?
This cake is awesome with whipped cream, fresh fruit, or even a spoonful of warm berry jam for a sweet kick.
- → How do I store the cake to keep it fresh?
Keep the cake in a sealed container at room temperature or in the fridge for up to three days so it stays moist and delicious.