Almond Cake
This cake – a treat for all occasions – easily assembles in a food processor. You start by creating a homemade almond paste, followed by an additional dash of almond extract resulting in a deep and satisfying marzipan flavor. Using farm fresh eggs with our Honoré flour produces a crumbly, yet moist crumb that will keep well for numerous days - if it lasts that long!
INGREDIENTS
120 grams almond flour
120 grams confectioners’ sugar
6 large eggs plus 1 egg white
1/2 tsp almond extract
1/2 tsp fine sea salt
240 g granulated sugar
285 g unsalted butter, softened
2 tsp vanilla extract
140 g Honoré Sonora flour
1 1/2 tsp baking powder
Sliced peaches or other fruit, for serving
Whipped crème fraîche or whipped cream, for serving
METHOD
1. Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
2. Using a food processor, pulse almond flour and confectioners’ sugar to combine. Add egg white, almond extract, and half of salt. Mix until a paste is formed.
3. Add granulated sugar and pulse until combined and mixture is crumbly. Add butter and vanilla and continue processing until light and fluffy. With the machine running, add your eggs one at a time.
4. Stop machine and add flour, baking powder, and remaining salt. Pulse a few times, until dry ingredients are just incorporated (taking care not to overprocess.)
5. Pour your batter into the springform pan. Bake until cake is golden on top, and a toothpick inserted comes out clean, about 60 to 70 minutes. Transfer the pan to a wire rack and let cake cool completely.
6. To serve, dollop some whipped cream on top of the cake and top with peaches.