Almond cake

This cake is incredibly rich and moist. It is  excellent with coffee or tea.

Ingredients

Cake

2 cups (250 grams) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
7 oz (200 grams) almond paste
3/4 cup (170 grams) unsalted butter
1 cup (200 grams) granulated sugar
1 tsp almond extract
3 large eggs
1/2 cup whole milk

Glaze (optional)

2 cups (220 grams) confectioners’ sugar
1 tsp almond extract
3-4 tbsp whole milk

Directions

Preheat oven to 350°F (180°C) and butter a 9-cup Bundt pan or patterned ring mold.

Sift the flour, baking powder, and salt together into a large bowl; set aside.

Using an electric or stand mixer with a large bowl, beat the almond paste and butter until combined. Add the sugar and beat until smooth and creamy. Beat in the almond extract. Slowly add the eggs one at a time, beating each addition until fully incorporated before continuing.

Add the dry ingredients in 3 additions alternately with the milk, starting and ending with the dry ingredients. Beat until incorporated.

Pour the batter into the prepared pan. Bake the cake until it is well risen and firm, or a toothpick inserted in the centre comes out clean, about 40-50 minutes.

Remove cake from pan and place on wire rack to cool.

For the glaze, cream all ingredients until smooth. If glaze is too thick add more milk. Pour glaze over cake and serve.

Tags: Almond cake, baking, Recipes

Category: Recipes