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Almond Cake

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

  1. Preheat the oven to 325 degrees

  2. Butter and line the bottom of a 9″ springform pan with parchment and place on a rimmed cookie sheet

  3. Combine the sugar and almond paste in a food processor and process until the almond paste is well incorporated into the sugar

  4. Add the unsalted butter and process until it is light and fluffy

  5. Add the eggs one at a time, and process after each addition

  6. Add the almond extract

  7. Add the flour, salt and baking powder and process until well incorporated

  8. Pour batter into the prepared pan on the cookie sheet and cover with aluminum foil

  9. Bake the cake for 30 minutes covered, and approximately 50 additional minutes uncovered

  10. The cake is done when the top is golden brown and when tested with a knife it comes out clean

  11. Cool in the pan then run a knife around the perimeter to loosen

  12. With the aid of a cooling rack flip the cake over and remove the bottom and parchment

  13. 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


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