Moist Almond Cake (Print Version)
# Ingredients:
→ Cake
01 -
½ teaspoon baking powder
02 -
½ cup all-purpose flour
03 -
¼ teaspoon salt
04 -
½ teaspoon almond extract
05 -
3 large eggs
06 -
½ cup unsalted butter, softened
07 -
½ cup granulated sugar
08 -
4 ounces almond paste
→ Topping
09 -
Fresh berries (optional, to serve)
10 -
Powdered sugar (optional, to serve)
11 -
Whipped cream (optional, to serve)
12 -
1-2 tablespoons granulated sugar
13 -
½ cup sliced almonds
# Instructions:
01 -
Heat the oven to 350°F and place a rack in the middle. Cover the bottom of your 8-inch round cake pan with parchment, then grease it well.
02 -
Break the almond paste into chunks and toss them in a food processor. Pulse with sugar till fine, then drop in your butter. Blend until smooth—keep at it even if it forms a lump! Next, add in eggs and almond extract, scraping the sides as needed. Finally, mix in flour, salt, and baking powder.
03 -
Spread the batter evenly into the prepared pan and level it out. Tap the pan on the counter to pop any bubbles. Sprinkle the almonds and sugar on top, layering them in two rounds.
04 -
Bake until a toothpick comes out clean, about 23-26 minutes. Set the pan on a rack to cool for half an hour. Once the cake is cool, gently take it out of the pan and place it on the rack to finish cooling. If the almonds come loose, press them back on top.
05 -
Once fully cooled, you can dust the cake with powdered sugar. If you'd like, pair it with whipped cream, fresh berries, or a bit of warm jam drizzled on top.
# Notes:
01 -
Tastes great at room temperature or warmed up slightly. Keep it out or refrigerate for up to 3 days.