This is one of my favorite cakes. Easy to whip up in the food processor and is great all by itself or with berries and cream. It has a very moist and dense crumb which gets better with time if it lasts that long.
1 1/4 cups granulated sugar
1 tube almond paste (7 oz.)
2 sticks unsalted butter - softened
6 eggs
1 teaspoon almond extract
1 cup all purpose flour (can substitute a gluten free mix - see my mix below)
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar for dusting
Preheat the oven to 325 degrees
Butter and line the bottom of a 9″ springform pan with parchment and place on a rimmed cookie sheet
Combine the sugar and almond paste in a food processor and process until the almond paste is well incorporated into the sugar
Add the unsalted butter and process until it is light and fluffy
Add the eggs one at a time, and process after each addition
Add the almond extract
Add the flour, salt and baking powder and process until well incorporated
Pour batter into the prepared pan on the cookie sheet and cover with aluminum foil
Bake the cake for 30 minutes covered, and approximately 50 additional minutes uncovered
The cake is done when the top is golden brown and when tested with a knife it comes out clean
Cool in the pan then run a knife around the perimeter to loosen
With the aid of a cooling rack flip the cake over and remove the bottom and parchment
Turn back over and dust with powdered sugar
my favorite gluten free mix: 1 cup sorghum flour, 2/3 cup potato starch 1/3 cup tapioca flour save the remaining cup for another use
