At a recent planning meeting for a Jams & Jellies class, fellow cooking instructor Lili Courtney and I were discussing a cake that would be good for serving with the warm Blueberry Lemon jam we'd be making. There were lots of suggestions thrown around, and things got a little confused (as they tend to do with me and Lili.) I left with a plan to make Dorie Greenspan's Almond Cake--a cake that Lili assured me was mixed "from start to finish in a food processor."
Music to my ears. This is because I am not a fan of baking. Lamentations of my baking attempts are frequent. I don't like flour. It lies. So the thought of a cake mixed entirely in a Cuisinart (my favorite kitchen tool) was very appealing.
I picked up my copy of Dorie's Baking Chez Moi. The spine of the never-opened tome creaked open (remember, I don't bake, but the book looks good in my collection.) Dorie's Almond Cake is most definitely not made in a food processor. Eggs must be separated and whipped to almost stiff peaks. Careful folding must take place. Unable to contact Lili to clear up the confusion, I pressed on. And I'm glad I did. This cake is fantastic. It's rich and dense and delicate all at once. This cake wants to be served at afternoon tea. This cake says, "Serve me with a dollop of warm apricot or raspberry preserves and a bit of Chantilly cream.
Once I talked to Lili, I learned she was referring to a recipe she learned about from the podcast Splendid Table. This is the food processor Almond Cake, and it's delicious. This cake has a bit more sturdiness and texture from ground almonds versus the more finely ground almond flour. This cake makes a great breakfast cake and is perfect with a cup of coffee. This cake wants to be packed up and taken on a picnic. This cake says, "Take me to work, and you'll be employee of the month."