Almond Cake

Adapted from Pure Dessert by Alice Medrich (Clarkson Potter, 2007)

Serves 8

This cake can be served plain or topped with softly whipped cream, with fruit or without it. Lightly marinated strawberries are especially nice. If you use the optional Amaretto and plan to serve the cake with whipped cream, you might flavor the cream lightly with Amaretto as well—and perhaps even serve a small glass alongside.

4 ounces unblanched whole almonds
200g plus 2 tablespoons sugar
¼ teaspoon salt
3 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, cut into chunks and slightly softened, plus 1 generous tablespoon softened butter for the cake pan
½ teaspoon pure almond extract
1 tablespoon Amaretto, optional (I use Luxardo)
1½ ounces flour
¼ teaspoon baking powder
1/8g xanthan gum

Preheat the oven to 350°F.

Butter the sides of an 8-by-2-inch round cake pan. Line the bottom with parchment paper; do not butter the paper.

Place the almonds, sugar, and salt in the bowl of a food processor and pulse until the nuts are finely ground, being careful not to reduce them to powder. Add the eggs, butter, almond extract, and Amaretto, if using, and pulse until completely blended.

Mix the flour, baking powder, and xanthan gum together in a small bowl and add to the food processor. Pulse again, just long enough for the mixture to blend.

Scrape the batter into the prepared pan and spread evenly. Bake until the top is golden and a tester inserted in the center comes out clean, 30 to 40 minutes. (In my oven, 30 minutes works.)

Cool completely in the pan on a rack. To unmold, slide a thin spatula around the sides, cover the pan with a plate, and invert. Peel off the parchment, then cover with another plate and invert again so the cake is right-side up.

Adaptation: You can give this cake a crunchy almond crust by buttering the bottom and sides of the pan with 1 generous tablespoon softened butter, scattering 6 tablespoons sliced almonds over the bottom and about 1 inch up the sides, and sprinkling 2 tablespoons sugar over the bottom and sides. If you do this, do not use parchment paper.

NOTE: My favorite Parrish Magic Line pans appear to have been discontinued. They were beautifully made in the USA and available in many sizes. You may still be able to find them online if you search.