Makes one 9-inch round
Almond paste is beaten into this cake batter and sliced almonds are sprinkled on the sugary icing to make a simple cake loaded with almond flavor. A pure combination of almonds and sugar, almond paste is sold in 7- and 8-ounce packages. You’ll need only half a package for the cake, so wrap the unused portion tightly in plastic wrap, seal in a plastic bag, and store in the refrigerator for up to 2 weeks or freeze for 3 months. Before adding it to the batter, pinch the almond paste into small pieces and it will blend nicely with the butter and sugar. The batter will be stiff so use a rubber spatula to spread it in the pan. When the cake is baked, leave the oven on and toast the almonds for the top.
CAKE
| Butter (for the pan) | |
| Flour (for the pan) | |
| 1⅔ | cups flour |
| 1½ | teaspoons baking powder |
| ¼ | teaspoon salt |
| 10 | tablespoons unsalted butter, at room temperature |
| 3½ | to 4 ounces almond paste, pinched into small pieces |
| ¾ | cup granulated sugar |
| 3 | eggs |
| ½ | cup whole milk |
| ⅓ | cup sliced almonds |
1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Sprinkle the pan with flour and tap out the excess.
2. In a bowl, whisk the flour, baking powder, and salt to blend them.
3. In an electric mixer set on medium speed, beat the butter, almond paste, and granulated sugar until well blended. Beat in the eggs, one at a time.
4. With the mixer set on its lowest speed, beat in the flour mixture alternately with the milk. Transfer the batter to the pan and spread evenly.
5. Bake the cake for 50 minutes or until a skewer inserted in the center comes out clean. Leave the oven on. Set the cake in its pan on a wire rack for 10 minutes. With a small spatula, loosen the cake from the sides of the pan; release the spring latch and lift it off; leave the cake to cool completely.
6. In a small baking dish, spread the almonds. Toast for 3 to 4 minutes, turning once, or until fragrant and beginning to turn golden; cool.
ICING
| 1½ | cups confectioners’ sugar |
| 2 | tablespoons hot tap water, or more if needed |
1. In a bowl, whisk the confectioners’ sugar and water until the mixture is smooth and spreadable. If necessary, add more water, ½ teaspoon at a time.
2. Spread the icing on top of the cake. Some may drip down the sides. Sprinkle the toasted almonds on the top. Leave until set. Jean Kressy
Jean Kressy can be reached at jeankressy@comcast.net.Bagikan Berita Ini
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