Chez Panisse Almond Cake
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 1 1/3 cups granulated sugar
- 3/4 cup almond paste (not marzipan)
- 10 ounces unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Recipe
- 1 preheat the oven to 325 degrees and position the rack to the center of the oven.
- 2 line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
- 3 with an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
- 4 now add the butter and beat for a few minutes until light and fluffy.
- 5 in a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
- 6 add the vanilla.
- 7 mix together the flour, baking soda and salt with a whisk.
- 8 stir the dry ingredients into the batter until just incorporated.
- 9 transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- 10 the baking time may take a but longer due to the variation in different brands of almond paste.
- 11 cool the cake on a rack before serving.
- 12 this cake is extremely moist and will keep well for up to a week if well-wrapped.
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