This cake stands out for its almond flavor and incredibly moist crumb.
Adapted from Lindsey Shere.
Read more: Wake and Bake: Almond Cake with Pignolis
- Active time: 20 minutes
- Total time:one hour, twenty minutes
- 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
Preheat oven to 325 degrees. Butter and flour a 9 inch springform pan.
In a small bowl, combine 3/4 cup flour, baking powder, and salt. Set aside.
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.
Add butter, vanilla, and almond extract to almond mixture. Run processor until dough becomes smooth, about 1 minute.
Add eggs one at a time, pulsing until combined. Add flour mixture and pulse until just incorporated.
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.