| Recipe Ingredients: |
| 1/4 |
tsp salt |
| 3/4 |
cup Almond Paste |
| 1 |
tsp baking powder |
| 10 |
oz unsalted butter, room temperature |
| 1 |
tsp pure vanilla |
| 6 |
large eggs |
| 1 |
cup all purpose flour |
| 1 1/3 |
cup granulated sugar |
Cooking Directions: |
| 1. |
Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
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| 2. |
Beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet)
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| 3. |
Add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
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| 4. |
Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
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| 5. |
Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste.
Cool the cake on a rack before serving. This cake is extremely moist and will keep well for up to a week if well-wrapped.
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Almond Paste
Almond paste is ideal for baking, and is commonly used for wedding cakes. Our almond paste contains 67% select grade almonds so you can be sure that you’re getting a quality product.
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