Splendid Almond Cake

Posted on August 10, 2017 by Anne Milneck | 1 comment

This cake is the result of a happy accident by store owner Anne and cooking instructor Lili. Read about the Tale of the Two Almond Cakes here. But first, preheat your oven! You're going to want to make this beautiful, buttery cake. We love the ease of this one, too! It comes together in a food processor making for foolproof mixing and quick cleanup.
Adapted from The Splendid Table (If you like food and you like podcasts, add this one to your listening list!)
3/4 cup plus 2 tablespoons blanched whole almonds
1 cup plus 2 tablespoons granulated sugar
1/4 teaspoon Fleur de Sel
1/2 teaspoon Pure Almond Extract
1/2 tsp Pure Vanilla Extract
8 tablespoons unsalted butter, cut into chunks and slightly softened
3 large eggs
1/3 cup unbleached all-purpose flour
1/4 teaspoon baking powder
Powdered sugar for dusting


Preheat the oven to 350°F. Butter the sides of the cake pan and line the bottom with parchment paper.

Put the almonds, granulated sugar, Fleur de SelPure Almond Extract and Pure Vanilla Extract in the food processor and process until the nuts are finely pulverized. Add the butter and pulse until blended. Add the eggs and process until thoroughly blended. Add the flour and baking powder and pulse just until incorporated, scraping the bowl once with a spatula.

Scrape the batter into the prepared pan and spread it evenly. Bake for 35 to 40 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Cool completely in the pan on a rack.

To unmold, slide a butter knife or offset spatula around the sides of the cake to release it. Cover the cake with a serving platter and invert. Remove the pan, peel off the parchment liner, and turn the cake right side up. Wrapped airtight, the cake keeps well at room temperature for several days, or in the freezer for up to 3 months; bring to room temperature before serving.

Dust the cake lightly with powdered sugar before serving.



1 Response


January 19, 2019

What size pan and how many servings?

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