Joe is 20 today, which means I will never again be the mother of three teenagers. I was so worried about having three teens at once but I did not need to be worried. (<- The Jamie Story -- same song, different verse)
I made an almond cake that is a particular favorite of his: moist and fluffy, flavorful and easy. I used a slightly different recipe and I will stick with it going forward, because it requires a smidge less butter and sugar than the one I had made in the past. You can knock it together in the food processor with lightning speed. This is all you do:
Preheat the oven to 325 and hit a 9-inch springform pan with nonstick spray. Take a 7- or 8-ounce package of almond paste (we can find this brand at Gladlyville grocery stores) and process it with 1.25 c. sugar. (This will prevent chunks of almond paste in your finished cake.) Blend in 2 sticks of softened butter with 1/8 t. almond extract and 1 t. vanilla. Next, add in 6 eggs. Finally, add 1/4 t. salt, 1.5 t. baking powder, and 1 c. flour. Pulse just until combined. It will be a fairly liquid batter. Bake for an hour and peek at it; it might need as much as 75 minutes. You want it to be risen all the way to the center, and a skewer should come out clean.
It will be delicious plain, or you can dress it up. I made a speedy berry fool and piled it on top with some pretty shards from a failed caramel cage.
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