Almond Cake
- 1 cup (4 Oz) Sliced/slivered Almonds, Toasted
- 7 Tablespoons Granulated Sugar, Divided
- 1 pinch Salt
- 1/4 cups (1 Oz) Cake Flour (See Note)
- 1/4 teaspoons Baking Powder
- 2 Tablespoons Unsalted Butter, Cut In 2 Pieces
- 1 whole Large Egg, At Room Temperature
- 2 Tablespoons Milk, At Room Temperature
- Preheat oven to 325F. Grease two 41/2" springform pans. Set aside.
- In a food processor, combine almonds, 2 tablespoons sugar, and salt; process until finely ground, about 15 seconds. Add flour and baking powder, pulsing to incorporate, around 5 pulses.
- In a medium bowl, beat the remaining 5 tablespoons sugar and butter with a mixer set on medium speed until light and smooth, about 2-4 minutes. Beat in the egg until combined, about 15-30 seconds. Reduce mixer speed to low and gradually beat in the almond mixture till combined. Beat in the milk for about 15-30 seconds. Stir with a rubber spatula to ensure everything is combined.
- Divide batter evenly between prepared pans, smoothing the tops. Gently tap the pans on the counter to settle the batter. Place cakes on a rimmed baking sheet and bake for about 25-30 minutes, or until tops are golden brown and an inserted toothpick comes out with a few crumbs attached, rotating the sheet halfway through baking.
- Cool cakes for 10 minutes in the pans. Then, run a knife around the edge of each cake, and remove from the pans. Transfer to a wire cooling rack and allow to cool for about 30 minutes.
- Before serving, dust each cake with powdered sugar. You can top it with berries, whipped cream, or ice cream. Or just eat it plain.
- Note: to make cake flour, measure out 1/4 cup flour into a bowl, remove 1/2 tablespoon of the flour and replace it with 1/2 tablespoon cornstarch. Sift well, about 4-5 times before using. (I have used all-purpose flour and it has turned out fine.)
- (Recipe adapted from Cook's Illustrated.)
sugar, salt, ubc, ubc, unsalted butter, egg, milk
Taken from tastykitchen.com/recipes/desserts/almond-cake/ (may not work)