Description
A buttery, moist, and nutty almond cake that comes together effortlessly in a food processor. Ideal for any occasion from a cozy treat to a fancy dessert.
Ingredients
Units
Scale
- 4 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
- 1-2 tablespoons granulated sugar (for topping)
- Optional: powdered sugar, whipped cream, fresh berries
Instructions
- Pulse the almond paste and sugar in a food processor until finely ground.
- Add the softened butter and process until combined.
- Add eggs one at a time along with almond extract; blend until smooth.
- Sprinkle in flour, baking powder, and salt; blend just until combined.
- Spread batter evenly into a greased 8-inch round cake pan.
- Top with sliced almonds and a little sugar.
- Bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days. Freeze for up to a month. Serve with powdered sugar, whipped cream, berries, or a drizzle of honey.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 16g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg