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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

Ingredients


  • 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)

Instructions


Make the Cake:

  1. Preheat the oven to 350°F. Butter and flour an 8-inch cake pan, line with parchment and set aside.
  1. 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.
  1. Add the eggs one at a time, allowing each to be incorporated before adding the next and then add the amaretto.
  1. 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.
  1. 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.
  1. 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.

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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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