Almond Butter Cake
Serving Size: 8 to 12
● 2/3 cup cake flour
● 1/4 teaspoon baking powder
● Pinch of salt
● 4 eggs
● 8 oz almond paste
● 1 cup granulated sugar
● 11 tablespoons (5 oz) butter
- To make the pastry: Grease and flour the pan generously and carefully (for the square pan, grease, flour and line with parchment paper).
- Preheat oven to 350-degrees and place rack in lower third of the oven.
- Sift together cake flour, baking powder and salt. Set aside.
- In a small bowl, whisk the eggs together just to combine yolks and whites.
- Place almond paste in the bowl of a heavy-duty mixer.
- With the flat paddle, beat it on low for 30 seconds.
- Add sugar in a steady stream and beat until incorporated — about a minute.
- Add butter one tablespoon at a time.
- Increase mixer speed to medium and cream until mixture is smooth, light in color and fluffy –about 3-4 minutes. No lumps of almond paste should be visible.
- With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise, and then slightly faster.
- Once all the eggs are incorporated, continue beating until mixture again attains a light color and fluffy texture.
- With a spatula, stir in the flour mixture and mix until smooth.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted near the center is removed free of cake.
- Place the cake on a rack to cool for about 5 minutes and then turn it out onto the rack to cool completely.
To serve, fill the middle with a medley of fruits- either fresh or dried – and toasted almonds! If serving it with 24 hours or so, store the cake at room temp. It freezes beautifully.
BeTeavon and ENJOY!
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