Adapted from a Washington Post recipe, this almond cake is moist yet light and tender, with a dense crumb. Despite the pan being well-greased, the cake did pull away from the sides but stuck to the pan near the bottom. This situation can be remedied by lining the bottom and sides with parchment. I thought it would provide support for the cake. The batter filled the pan within 1/4-inch from the rim of a 9-inch cake pan. I instantly regretted not using a 10-inch springform pan. However, although the batter rose in a 3-inch high dome above the rim, the batter did not overflow. In fact, on cooling, the cake sank level with the rim of the pan. A problem with some almond cakes is that it sinks in the middle. This one did not. The top wasn’t pretty as there are bubbles beneath the top crust, but covered with confectioner’s sugar, it looked pretty enough, and can be decorated with fresh berries, if desired.
One-Bowl Almond Cake
Baking Time: 50 minutes in a 9-inch cake pan
Yield: Makes one 9 or 10-inch cake; 8-12 slices
Have at room temperature:
226g unsalted butter, cubed, plus more for greasing the pan
198g almond paste, cubed
175g superfine sugar
1 teaspoon baking powder
1/2 teaspoon almond extract
1/4 teaspoon fine salt
6 large eggs
155g all-purpose flour, sifted
Powdered sugar, for serving
Fresh or cooked fruit for serving (I recommend Michelle Polzine’s Slow Roasted Strawberries)
Place rack in the center of the oven and heat to 325˚F/160˚C. Generously butter one 9 or 10-inch cake pan. Line bottom with a sheet of parchment and flip it over to grease the underside. If using a springform cake pan, line bottom and sides with a large sheet of parchment paper.
In a stand mixer fitted with the paddle attachment, combine the butter, almond paste, superfine sugar, baking powder, almond extract, and salt. Beat on medium speed until the ingredients are well-combined and smooth, about 5 minutes.
Add the eggs one at a time, beating well on medium speed after each addition, and stopping to scrape down the bowl occasionally, to make sure the batter is well-combined. After the last egg is combined, scrape down the sides and beat on medium speed 30 seconds. The batter may look grainy and slightly separated.
Stop the mixer and remove the bowl. Add all the flour at once. Using a silicone spatula, fold in the flour a few times. Replace the bowl and mix on low speed to combine until the batter is smooth, about 30 seconds.
Scrape the batter into the prepared pan. Tap the pan lightly on the countertop several times. Then using a skewer, lightly drag it through the cake, being careful not to scrape the parchment paper. Then use an offset spatula to smooth the top of the cake. Bake 40-55 minutes or until the cake is golden on top and the center springs back when lightly pressed in the middle. In a 9-inch cake pan, the cake was baked (it began to pull away from the sides) after 45 minutes. Check the cake 5 minutes before baking time is up.
Cool the cake in the pan on a wire cooling rack for 30 minutes. Turn out onto the rack and remove the parchment paper. Cool cake for 20 minutes right side up. Sprinkle top with powdered sugar and fresh berries, if using. Slice and serve at once with a spoonful of roasted strawberries for each wedge.
Foodie Joanie 