A super rich and moist almond flavored cake. This almond cake is perfect with a dusting of powdered sugar and slivered almonds to serve to your guests or have as a tea time treat.
Last month was super busy, and even though I did complain about it when things were crazy busy and I had no time to myself, I am trying my best not to complain too much lest I jinx it. As a freelancer, you never want to complain about busy schedules. Since you work on project to project basis, you never know when your next project will be. So if I am busy, it’s good.
Only bad part is that this space gets neglected. As much as I would have liked to fit blogging in, when I was not busy shooting, I was busy editing, and there is only so much screen time I can take. As a result, blogging was put on hold. But I am here today to share the recipe for this almond cake.
I had shared a picture of this almond cake on my instagram feed and for those of you asking for the recipe, I really apologize for the delay.
This recipe for almond cake yields a super rich, yet absolutely delicious cake. It is dense, sticky and almond-y and I loved it a lot. I had a can of almond paste lying in my refrigerator for the longest time and had been thinking what to do with it. The original recipe for this almond cake calls for a larger can of almond paste. I just used the amount I had and I think it was sufficient and gave that almond-y taste.
You can also make your own almond paste at home. There are various recipes online and a quick google search will yield tried and tested results.
I adapted the recipe from here, with a few minor adjustments.
The inside is slightly custardy and rich because of which a simple dusting of powdered sugar on top is all you need to fancy it up. No frosting, no icing is required.
Hope you get to try it and if you do please share your results with me on any of my social media channels. Or leave a comment here. Hope you have a great day!
- 1 (8oz) can almond paste
- 1 cup butter , softened
- 1¼ cup granulated sugar
- ⅓ cup Grand Marnier
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Sliced almonds
- powdered sugar
- Grease and flour a 9 inch springform pan.
- Preheat oven to 180 C or 350 F.
- Cream the almond paste with the butter and sugar on medium high speed for 2 minutes.
- Add the grand marnier and the eggs, and mix on medium low till all just combined, being careful to not over mix.
- In a bowl, sift the flour with the baking powder. Add this to the butter mixture and fold carefully, mixing only until blended.
- Pour batter into prepared pan. Bake for 45 minutes and then cover the top with foil and bake for another 30-35 minutes.
- Once tester comes out clean, remove from oven and let cake cool completely in pan.
- Transfer to serving platter and dust with icing sugar and decorate with slivered almonds