Not a particularly fancy cake, what it lacks in appearance makes up for in flavor, thanks to a solid dose of almond paste. If you are an almond or marzipan lover, this cake is for you. Perfect with a cup of coffee or tea, a slice of this cake only needs a sprinkle of confectioners’ sugar and/or some sliced toasted almonds. By the way, don’t buy a whole bottle of Amaretto if you don’t have any or can’t find a little one. I’ve seen similar recipes call for the same amount of dark rum, orange liqueur or a teaspoon of vanilla extract instead.
Makes one 8-inch cake, serves 6 to 8
- One 8-ounce (227 grams) package almond paste
- 12 tablespoons (169 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 4 large eggs (200 grams)
- 1 tablespoon Amaretto liqueur
- ½ cup (65 grams) all-purpose flour
- ¼ teaspoon salt
- Confectioners’ sugar, for dusting (optional)
- Toasted sliced almonds, for serving (optional)
Make the Cake:
- Preheat the oven to 350°F. Butter and flour an 8-inch cake pan, line with parchment and set aside.
- In a bowl fitted for an electric mixer, crumble the almond paste into small pieces before adding the butter and sugar to the bowl. Cream the mixture together on medium-high until light and fluffy, approximately 4 minutes.
- Add the eggs one at a time, allowing each to be incorporated before adding the next and then add the amaretto.
- In a small bowl, mix together the flour and salt and then with the mixer on low, add to the almond paste mixture until just combined.
- Spread the mixture into the prepared pan and smooth out the top. Bake for 40 minutes or until a toothpick inserted yields few or no crumbs.
- Cool the cake in the pan for 10 to 15 minutes before turning out onto a rack to cool completely. Dust with confectioners’ sugar and serve slices with a sprinkle of toasted almond slices, if desired. The balance of the cake can be wrapped in plastic and stored at room temperature for up to 3 days.