Almond Cake with Pignolis

[Photograph: Carrie Vasios]

This cake stands out for its almond flavor and incredibly moist crumb.

Adapted from Lindsey Shere.

Almond Cake with Pignolis

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About This Recipe

Active time:20 minutes
Total time:one hour, twenty minutes
Special equipment:9 inch springform pan
This recipe appears in: Wake and Bake: Almond Cake with Pignolis


  • 1 cup almond paste
  • 1 1/4 cup sugar
  • 1 cup flour
  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 1 cup pine nuts


  1. 1

    Preheat oven to 325 degrees. Butter and flour a 9 inch springform pan.

  2. 2

    In a small bowl, combine 3/4 cup flour, baking powder, and salt. Set aside.

  3. 3

    Combine almond paste, sugar, and 1/4 cup flour in the bowl of a food processor. Pulse until well combined with a coarse, sandy texture.

  4. 4

    Add butter, vanilla, and almond extract to almond mixture. Run processor until dough becomes smooth, about 1 minute.

  5. 5

    Add eggs one at a time, pulsing until combined. Add flour mixture and pulse until just incorporated.

  6. 6

    Pour batter into spring form pan. Sprinkle top of cake with pine nuts. Bake until golden and a cake tester comes out clean, about one hour.


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