i owe david lebovitz a debt of gratitude
while searching for
an almond cake recipe
not calling for almond flour
i came across his recipe
one he admits comes from chez panisse
my pantry held marzipan rather than almond paste
so, i changed the recipe
ever so slightly
this cake looks light and airy
and it is
but it is also
incredibly moist
and almondy
have a slice on its own
or pair it with
brandied cherries
peach ice cream
toffee
this cake
would be a gorgeous addition
to your
thanksgiving dessert display
almond cake
(v.slightly adapted from david lebovitz)
1 cup + 2 Tbs granulated sugar
7 oz marzipan paste (i used odense)
1 cup all purpose flour--divided
1 cup unsalted butter--room temperature
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp vanilla extract
1 1/4 tsp pure almond extract
6 large eggs
preheat oven to 325^F. butter and flour a 9" springform pan. line the bottom of the pan with a round of parchment paper.
using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. in a separate bowl, mix together the remaining flour, salt and baking powder.
to the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. add the eggs one by one, and scraping the bowl as necessary in between additions.
add half of the flour mixture and pulse until just combined. add the remaining flour and pulse a few times. if need be, hand stir the flour until it is fully incorporated.
pour into prepared pan and bake for about an hour. begin checking after 50 minutes. you can use the toothpick test to check for doneness, or whichever method you prefer.
once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. do not open the springform pan until the cake is completely cooled. allow the cake to cool in the pan.
serve with a dusting of powdered sugar