Moist Almond Cake

Name: Moist Almond Cake
Ingredients: 1 1/3 cups granulated sugar; 3/4 cup almond paste (not marzipan); 10 ounces unsalted butter, at room temperature; 6 large eggs, at room temperature; 1 tablespoon Amaretto; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt

8 ingredients

6 steps

Ingredients

1 1/3 cups granulated sugar
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 tablespoon Amaretto
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Directions

1

Preheat the oven to 325 degrees 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 and dust it lightly with flour, tapping out any excess.
2

With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
3

Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
4

Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
5

Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
6

Cool the cake on a rack before serving.