Rich & Buttery Almond Cake
- 1 Cup Sugar
- 7 Oz Almond Pasta
- 10 Oz Unsalted Butter soften
- 6 Eggs
- 1 Tsp Vanilla Extract
- 1 Cup Flour
- 1/4 Tsp Salt
- 1 1/2 Tsp Baking Powder
- Powder Sugar for serving
Preheat oven to 350 degrees and grease and flour a 9-inch cake pan.
Place the almond paste and sugar in the food processor and pulse until smooth.
Cream the butter and sugar mixture in your mixer. Once it is creamed together add the eggs one at a time with the mixer still running, follow with vanilla.
Combine the salt, baking powder, and flour. Add to the batter, mix to combine.
Pour the batter into the prepared cake pan, Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack and dust with a powder sugar when serving.
Another way I love to serve this cake is with a homemade raspberry puree. So good!
This recipe is inspired by Pastry Chef David Lebovitz, one of the first cakes I learned to make in culinary school. Enjoy!