This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche. Thanks to Desiree for requesting this recipe.
Makes 1 cake, about 6 to 8 servings
1 cup granulated sugar
5.5 oz almond paste
5.5 oz room temperature butter
1/2 teaspoon salt
1/3 teaspoon almond extract
3/4 teaspoon vanilla extract
1 cup unbleached all purpose flour
1 teaspoon baking powder
sliced almonds for garnish
- Preheat the oven to 350 deg F. Butter and flour the loaf pan. Sift the flour and baking powder together, set aside.
- In a mixer, beat the almond paste and sugar with the paddle attachment for several minutes, until the paste is broken up and looks sandy. Add the salt and half of the butter and beat on medium speed until the mixture is a smooth paste. Add the rest of the butter and beat until light and fluffy.
- With the mixer running on low, add the eggs to the almond mixture one at a time, waiting after each addition for the eggs to be completely absorbed before adding more. Scrape down the sides of the bowl and the paddle, add the extracts and beat until combined. On low speed, fold in the flour mixture until just combined.
- Pour the batter into the prepared pan, top with sliced almonds. Bake in a 350 F oven until the cakes feel firm to the touch in the middle, about one hour. Cool for twenty minutes, unmold and serve.