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Almond Cake Recipe
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Almond Cake Recipe

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Ingredients

265 grams superfine sugar (1 and 1/3 cups) 

225 grams Almond paste (8 ounces) 

105 grams "00" flour (3/4 cup) - {Gluten free use 80g (1/2 cup) general GF mix flour & 25g almond flour}

35 grams "00" flour (1/4 cup) {GF general purpose flour}

1+1/2 teaspoons baking powder 

3/4 teaspoon fine sea salt 

225 grams unsalted butter (8 ounces or 1 cup) - cut up and cubed 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

6 large eggs, at room temperature

Shop For This Recipe

India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
Almond Paste
$15.95
Caputo "00" Chefs Flour - 2.2 pounds
$8.95
Caputo Italian Gluten Free Flour
$19.95
Shepherd's Grain Pastry Flour - 2 pounds
$6.95
Sel Gris (Gray Salt) Guerande - Fine
$13.95
Tonga Bourbon Vanilla Extract 2X
$29.95
Boyajian Almond Extract
$6.95
Add To Cart

Directions

Almond Cake
Recipe

One of the greatest recipes out there, this easy recipe for almond cake was passed from one almond cake lover to another, and modified to match favorite ingredients and palates along the way.. 

This adapted recipe for almond cake is from David Lebovitz, who has a wonderful blog and many wonderful cookbooks. You should go check out his writing! 

This is best, and easiest, if you make it in a food processor. If using a mixer, use a paddle attachment to break everything up.

instructions:

#1: Pre-heat oven to 325F -  Grease a 9 inch springform or cake pan with butter - sides and bottom. Dust with flour and tap out excess.

#2: Cut parchment paper into a round circle to cover the bottom of the pan.

#3: In a bowl, place the 105 grams of flour, baking powder and salt. Whisk together. Set aside.

#4: Place the sugar, almond paste (broken up into pieces), and 35 grams of flour into the food processor. Mix until the almond paste has broken down into small pebble pieces.

#5: Once the almond paste has broken up, drop the butter in, the vanilla extract, and the almond extract. Run the food processor until the batter is smooth.

#6: Add the eggs, one at a time. Thoroughly incorporate each egg into the batter, before adding the next. You may want to scrape the sides down to ensure a thorough mix.

#7: Add half of the flour mixture and pulse a couple of times. Then add the remaining flour mix and pulse a few more times. Do not over mix. Pulse just enough to get the flour mix evenly incorporated.

#8: Transfer the batter to the prepared pan, using a spatula to get everything in. Shake to settle if necessary.

#9: Bake the cake for 45 to 60 minutes. The top should be a dark brown and should feel firm to the poke. Too soon will mean a gooey center.

#10: Take the cake out of the oven and cool completely on a cooling rack if you have one. Run a knife around the edge to ensure a good release later.

#11: Once cool, remove from pan. Remove the parchment paper and place on a cake serving plate.

#12: Top with fresh fruit of the season, ice cream, whipping cream, or just eat plain.




Reviews

Average Rating:
(based on 2 reviews)
Best cake
This cake is outstanding. I’m not a baker and found it easy to make. Got rave reviews.
by Deborah
Easy, delicious cake
I’ve made this twice recently…because those to whom I served it begged for a repeat. Easy recipe, not much mess. Excited to try it with almond paste from ChefShop next.
by Laura Kohn
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