French Almond Cake (Full Recipe)
Almond Cake
Makes | 24 mini servings
Cooking day | 3-4hours
This cake recipe is one that I return to frequently. As long as you plan ahead and have soft butter ready, the batter will come together in about five minutes in a food processor. The almond paste keeps it moist much longer than other cakes.
Ingredients
227 grams (1 cup) almond paste
275 grams (1 1/3 cups) sugar
36 grams + 108 grams (¼ cup + ¾ cup) AP flour
230 grams (1 cup) unsalted butter, room temperature
6 large eggs
4 grams (1 teaspoon) vanilla extract
6 grams (1 ½ teaspoons) baking powder
3 grams (1 teaspoon) salt Crème Patissière
Fresh, seasonal fruit, for serving
Powdered sugar, for serving
Tools
Food processor
Parchment paper
Cooking spray
Scallop Sillicone shell (like in the book)
or 7-inch Springform pan (like video)
Instructions
1. Preheat oven to 325°F.
2. Combine the almond paste, sugar, and ¼ cup flour in a food processor and process until all the almond paste lumps are broken up. Add the butter and process to a smooth paste. Add the eggs, one by one, scraping down the bowl of the food processor periodically. Add the remaining 1 teaspoon of vanilla.
3. Sift ¾ cup flour with the baking powder and salt. Whisk to combine. Add the dry ingredients slowly to the wet ingredients in a food processor.
4. Spray a scallop shell or 7-in springform pan or other nonstick baking vessel with cooking spray or line with parchment paper.
5. Bake for 15 minutes and then rotate the pan 180 degrees. Bake for another 15 minutes and then probe with a cake tester to check for doneness. The cake tester should probe clean in the thickest part of the cake.
6 The cakes will be very fluffy and airy, so if they don’t unmold easily, cool them before unmolding. (It is normal for these cakes to deflate slightly, so don't be alarmed if they shrink as they cool.)
7. Serve with crème patissière, granola, fruit, and a dusting of powdered sugar.