This is a great cake, delicious and easy. It was first introduced to the family when Uncle Danny brought it to Avalon and we sat on the back deck having an extravagant dinner celebrating my mother’s birthday or some other summer occasion. After a delicious dinner and of course a cheese course, Danny brought out the almond cake with whipped cream, fresh peaches and berries and a bottle of Sauternes. As we ate the dense and delicious almond cake and drank the deliciously sweet Sauternes, my mother exclaimed “its a marriage!”
Since this cake is a staple for all occasions. You can make it ahead of time and then keep it in the fridge or even freeze it if you are not going to eat for a few days.
1 1/3 cup sugar
3/4 cup Almond Paste
10 oz butter (2 and 1/2 sticks), softened to room temperature
6 large eggs
2 tps vanilla extract
1/2 tps almond extract
1 cup flour
1 tps baking powder
1/4 tps salt
Beat the sugar and the almond paste in a mixer. Add the butter and beat until fluffy, pushing down the sides once or twice while mixing.
In a separate bowl beat the eggs with a fork until combined and then beat into batter. Add the vanilla and the almond extract.
In a separate bowl mix the dry ingredients. With a spatula, stir/fold the dry ingredients into batter until just incorporated. Be sure not too over stir.
Bake for one 1 hour.
