Please wait (up to a minute) while we process your order.
When baking, I want a simple, full proof recipe that won't take me all day or destroy my entire kitchen. This Almond Cake recipe, adapted from Alice Water's cookbook, The Art of Simple Food, is just that. So simple and beyond delicious. Use whatever jam you have on hand and feel free to play around with different kinds of nuts as the season change. Enjoy!
Preheat oven to 325 degrees. Butter a 9 by 3 inch spring form pan. Dust the pan with flour, shaking out the excess, and set aside.
Sift together the cake flour, baking powder, and sugar into a small bowl. Set aside.
Place the almond paste and sugar in a medium sized bowl. With your hands mix together the almond paste and sugar, breaking it up into small pieces. Set aside.
In a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add the almond paste mixture and beat until light and fluffy. Add the vanilla. One at a time, slowly add the eggs, scraping down the sides of the mixing bowl as necessary. Gradually add the flour mixture and mix until just combined.
Pour the batter into the prepared cake pan and bake for 1 hour or until a knife inserted into the center comes out clean.
Remove from the oven and let cool. Move a knife carefully around the edge of the cake. Release spring form pan and gently move the cake onto a serving dish. Once the cake has cooled, spread the jam on top. Top with toasted almonds and a dusting of powdered sugar.
Makes 1 9" round cake
1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
7 ounces almond paste, cut into 1/2 rounds
1 1/4 cups sugar
2 1/2 sticks unsalted butter, softened
1 teaspoon vanilla extract
6 eggs, room temperature
1/4 cup toasted almonds
8 oz jar of favorite jam, strawberry or raspberry work nicely