ALMOND CAKE
Serves: 10 to 12 (makes one 9- or 10-inch/22.5- or 25-cm cake
16 tbsp (2 sticks/226 g) unsalted butter, at room temperature, plus more for greasing the pan 7 oz (198 g) almond paste, at room temperature
3/4 cup plus 2 tbsp (210 mL/ 175 g) granulated sugar
1 tsp (5 mL) baking powder 1/2 tsp (2.5 mL) almond extract 1/4 tsp (1 mL) fine salt
6 large eggs, at room temperature
1 1/4 cups (310 mL/155 G) all-purpose flour, sifted Powdered sugar, for serving (optional)
Fresh or cooked fruit, for serving (optional)
1. Position a rack in the middle of the oven and preheat to 325 F (160 C). Lightly grease a 9- or 10-inch (22.5- or 25-cm) cake pan, line the bottom with parchment and lightly grease the parchment.
2. In a stand mixer fitted with the paddle attachment, or using a large bowl and a hand-held mixer, beat the butter, almond paste, sugar, baking powder, almond extract and salt on medium speed until well combined and smooth, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition.
Stop to scrape down the bowl to ensure the batter is well combined. After you've added the last egg, scrape down the bowl again and beat the batter on medium speed for about 30 seconds. It will look slightly separated at this point, and that's normal.
4. If using a stand mixer partially fold in the flour, mix on low speed just until the batter looks smooth, about 30 seconds.
5. Transfer the batter to the prepared pan and smooth the top. Bake for 40 to 55 minutes, or until the cake springs back when lightly pressed in the centre and the top is deep golden brown. (It will take longer to bake if you use a 9-inch pan and less time in a 10-inch pan.)
6. Cool in the pan on a wire rack for 30 minutes, then invert the cake onto the rack, remove the parchment paper and turn right side up. Allow to cool about 20 more minutes, or until slightly warm. Serve immediately or at room temperature with powdered sugar and fresh or cooked fruit on top or on the side, if desired.
Note: This recipe will work with vegan butter, but I have not tested it with a vegan egg substitute. If you can't find almond paste you can make it.