Almond Cake

Adapted from Alice Medrich's Pure Dessert

Almond Cake with a Crunchy Crust

There are two versions of this cake, so I tried the first (Almond Cake) one week, and the second (Almond Cake with a Crunchy Crust), the next. Each one is good, but both versions of the cake sank in the middle. It didn't stop the cake from tasting good. It didn't even stop the cake from looking good. But the cake's falling sort of surprised and puzzled me, and I don't have a solution for that. But don't let it stop you from making it. Even if it does sink, it's good - good enough for company.

This cake is best made the day before you want to serve it as the flavor is enhanced as it "cures."

It's a good idea to unmold any cake onto a completely flat plate. I use a Pillyvuit 11-¼-inch round serving platter to plate most of my cakes. It's beautiful white French porcelain, perfectly flat, and the smallest size they make. It's also a nice serving platter for cheese.

Both versions of this cake can be served unadorned or topped with heavy cream, softly whipped, with or without fruit. If you use Amaretto in the recipe and you are serving it with whipped cream, you may want to lightly flavor the whipped cream with it. The Amaretto I like best is Luxardo, which has a lovely fragrance and does not have a sweet, cloying, artificial taste. It is luxurious in the mouth.

Berries, lightly macerated with a little sugar, are good choices of fruit to serve with this. To do this, wash and dry the fruit. Cut it into pieces the size you want. Sprinkle the fruit with a small amount of sugar, stir, and let sit at room temperature for about 30 minutes. My favorite berries for this are either raspberries or strawberries. 

I like Parrish Magic Line cake pans. They are top quality heavy gauge aluminum and made in America. They don't seem as easy to get as they once were but are worth seeking out.   

Almond Cake

Adapted from Pure Dessert by Alice Medrich   

1 generous tablespoon softened butter to coat the cake pan 

4 ounces (¾ cup plus 2 tablespoons) unblanched whole almonds  

1 cup plus 2 tablespoons sugar

1/4 teaspoon salt

3 large eggs at room temperature

8 tablespoons (1 stick) unsalted butter, cut into chunks and allowed to soften slightly

1/2 teaspoon pure almond extract

1 tablespoon Amaretto (optional, but recommended, preferably Luxardo)

1.5 ounces (⅓ cup) unbleached all-purpose flour (I use King Arthur.)

1/4 teaspoon baking powder

Preheat the oven to 350°F.

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

Place the almonds, sugar, and salt in the bowl of a food processor and process using the metal blade until the nuts are finely ground. Pulse gently until the mixture resembles coarse sand, being careful not to turn them into almond flour. Add the eggs, butter, almond extract, and Amaretto, if using and pulse until completely blended. 

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

Scrape the batter into the prepared pan. Use a small offset spatula to spread the batter evenly.

Bake the cake on a rack in the lower third of the oven until the top is golden brown and a cake tester put into the center comes out clean. This will take between 30 and 40 minutes depending on your oven. 34 minutes is the ticket in mine.

Remove the cake from the oven to a rack to cool completely.

When ready to unmold, slide a thin spatula around the sides of the cake. Cover the pan with a plate and turn over. Remove the cake pan, peel off the parchment paper, cover the cake with another plate, and turn over again so the cake is right side up. 

Almond Cake with a Crunchy Crust (My Favorite)

Adapted from Pure Dessert by Alice Medrich

1 generous tablespoon softened butter to coat the cake pan 

About 2 tablespoons sugar to coat the cake pan, more if necessary 

6 scant tablespoons sliced almonds

4 ounces (¾ cup plus 2 tablespoons) unblanched whole almonds

1 cup plus 2 tablespoons sugar

1/4 teaspoon salt

3 large eggs at room temperature

8 tablespoons (1 stick) unsalted butter, cut into chunks and allowed to soften slightly

1/2 teaspoon pure almond extract

1 tablespoon Amaretto (optional, but recommended, preferably Luxardo)

1.5 ounces (⅓ cup) unbleached all-purpose flour (I use King Arthur.)

1/4 teaspoon baking powder

Preheat the oven to 350°F.

Coat the sides and bottom of an 8-by-2-inch round cake pan generously with softened butter. Do not line the pan with parchment. Coat the pan with sugar. Scatter the sliced almonds the sliced almonds in an eve layer over the sugared bottom of the pan. 

Place the whole unblanched almonds, sugar, and salt in the bowl of a food processor, and process using the metal blade until the nuts are finely ground. Be careful not to turn them into almond flour. Add the eggs, butter, almond extract, and Amaretto if using, and pulse until completely blended. Mix the flour and baking powder together in a small bowl and add to the food processor.  Pulse again, this time just long enough for the mixture to blend.

Scrape the batter into the prepared pan. Use a small offset spatula to spread the batter evenly.

Bake the cake on a rack in the lower third of the oven until the top is golden brown and a cake tester put into the center comes out clean. This will take between 30 to 40 minutes, depending on your oven.  34 minutes is the ticket in mine. You don't want to overcook it.

Cool the cake on a rack for 10 minutes - no more - before unmolding. If you leave it longer than 10 minutes, the sugar lining the pan will make the cake stick. If you are concerned about releasing the cake, you can slide a slim, small spatula or knife carefully (you don't want to damage the coating) around the inside of the pan to help release it. Cover the pan with a flat plate and turn over. Remove the cake pan and leave the cake with the almond crust side up.