Almond Cake with Sliced Almonds (Print Version)
# Ingredients:
→ Cake
01 -
4 ounces almond paste
02 -
1/2 cup granulated sugar
03 -
1/2 cup unsalted butter, softened
04 -
3 large eggs
05 -
1/2 teaspoon almond extract
06 -
1/2 cup all-purpose flour
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon salt
→ Topping
09 -
1/2 cup sliced almonds
10 -
1-2 tablespoons granulated sugar
11 -
Powdered sugar (optional, for serving)
12 -
Whipped cream (optional, for serving)
13 -
Fresh berries (optional, for serving)
# Instructions:
01 -
Preheat oven to 350°F with a rack in the middle position. Line the bottom of an 8-inch round cake pan with parchment paper and grease the pan.
02 -
Crumble the almond paste into a food processor bowl. Add granulated sugar and pulse until almond paste is finely ground. Add softened butter and process until smooth. Continue processing until it smooths out into a consistent mixture.
03 -
Add eggs and almond extract to the processor and mix until fully combined, occasionally stopping to scrape down the sides and bottom of the bowl.
04 -
Sprinkle in the all-purpose flour, baking powder, and salt. Process until the batter is fully blended.
05 -
Pour batter into the prepared pan and gently smooth the top. Tap the pan on the countertop a few times to remove air bubbles.
06 -
Top the batter with sliced almonds and granulated sugar. Layer by adding half of the almonds, sprinkling half of the sugar, then repeating with the remaining almonds and sugar.
07 -
Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire cooling rack and let it cool for 30 minutes.
08 -
Carefully remove the cake from the pan and place it back on the wire rack to cool completely. If desired, dust with powdered sugar or serve with whipped cream and fresh berries. Enjoy!
# Notes:
01 -
This cake pairs wonderfully with whipped cream, jam, and fresh berries. To serve: warm berry jam to thin it out, then spoon jam and whipped cream over the top of each slice of the cake and top with fresh berries.
02 -
Store the cake at room temperature or in the refrigerator for up to 3 days.