Almond Cake

Photography by Angie Norwood Browne

Almond Cake

One 9-inch or 10-inch cake

Adapted from Chez Panisse Desserts by Lindsey Remolif Shere

As mentioned, this cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up.

  • 1 1/3 cups sugar
  • 8 ounces almond paste
  • 3/4, plus 1/4 cup flour
  • 1 cup (8 ounces)unsalted butter, at room temperature, cubed
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 6 large eggs, at room temperature

1. Preheat the oven to 325ºF. Grease a 9- or 10-inch                                                                                        cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

(I used a loaf pan instead)

2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.

3. In a small bowl, whisk together the remaipning 3/4 cup of flour, baking powder, and salt.

4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.

5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)

After you add all the eggs, the mixture may look curdled. Don’t worry; it’ll come back together after the next step.

6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don’t overbeat it.)

7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.

8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.

Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)

Food Styling by Diana Isaiou

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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