Chez Panisse Almond Cake
1 1/3 cups granulated sugar
Preheat the oven to 325°F and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!)
Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
Mix together the flour, baking soda and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste.
Cool the cake on a rack before serving. This cake is extremely moist and will keep well for up to a week if well-wrapped.
Source of recipe:
Chez PanisseChez Panisse Almond Cake