French almond cake
Adapted from Chez Panisse
- 1 cup sugar
- 7 ounces almond paste
- 1 cup flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 large eggs
- 1/3 cup sliced almonds for top of cake
- Powdered sugar to dust on top
- Preheat the oven to 325ºF
- Grease a 9- or 10-inch cake or spring form pan with butter and dust it with flour
- Line the bottom of the pan with a round of parchment paper
- In the bowl of a food processor, mix the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground
- In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt
- Add the cubes of butter, vanilla and almond extracts, to the food processor, mix until batter is smooth and fluffy. Add the eggs one at a time.
- Add half the flour mixture, pulse a few times, then add the rest, do not over mix
- Pour the batter into the prepared cake pan and sprinkle sliced almonds on top. Bake the cake for 50- 60 minutes, until the top is deep brown and a toothpick in the center comes out clean.
- Remove the cake from the oven and run a knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely before removing it from pan. Sprinkle with powdered sugar. Enjoy!
