Almond Cake by jock

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Almond Cake
Submitted by Jock on November 07, 2012 at 12:56 pm

DESCRIPTION
Slightly dense, intensely almond flavored cake

SUMMARY
Yield 8 File under Almond Cake, Almond Paste

INGREDIENTS
3/4 cup granulated sugar
4 oz (1stick) unsalted butter - room temperature
1 7oz package of almond paste or home made paste
3 large eggs
1 Tbs Kirsch or brandy or dark rum
1/2 tsp almond extract
1/4 tsp salt
1/3 cup cake flour
1/2 tsp baking powder

INSTRUCTIONS
Preheat the oven to 350 degrees and set rack to middle position
Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin
Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy
Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition
Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt
Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds
Pour the batter into the cake tin
Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark
Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.

Notes:

This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.

This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.

If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.

If you don't have any liquor in the house you can omit it altogether.

This cake keeps very well, wrapped, at room temperature for a couple of days.

comments
Submitted by chiara on Mon, 2012-11-12 03:06.
This is pretty much the same recipe that I make. Think I found it on the almond paste box or maybe Epicurious. I have made it twice, including last night. Both times I used all-purpose flour, rather than cake flour (because I was just too lazy to dig it out of the basement refrigerator.) I can't imagine why cake flour is necessary. I served it last night with a cherries jubilee sauce--jarred Morello cherries from Trader Joe's, syrup thickened with cornstarch, and Kirsch.
Submitted by KIDPIZZA on Mon, 2012-11-12 15:20.
CHIARA:
Good afternoon my friend. Good to see you posting again. I am just curious about your bake of this recipe. Did your cake suffer the center surface dip in after it cooled as the author said in his original recipe posting???? in as much you employed a stronger flour???? Also was your AP flour bleached or not???
Enjoy the rest of the day.
~CASS/KIDPIZZA.
Submitted by chiara on Tue, 2012-11-13 00:09.
Yes, my cake has the center deflate a bit. I think I used unbleached flour. But it only takes about 1/3 cup flour. I figured the flour was such a small amount that it has little effect--especially compared to the dense, sweet, almond paste.
Submitted by Jock on Sun, 2012-11-18 12:11.
Hmm. Now that you mention it, I think the recipe was from Epicurious. I couldn't remember.
Jock
Submitted by KIDPIZZA on Wed, 2012-11-14 10:00.
CHIARA:
Good morning my friend. Thank you for your timely response.
Have a nice day.
~CASS.

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