Best Almond Cake
By Sarah MullinsPublished on November 11, 2013
Time
1¾ hours, plus 2 hours cooling
Yield
Serves 8 to 10
Ingredients
1 ½ cups (5 ¼ ounces/149 grams) plus ⅓ cup blanched sliced almonds, toasted¾ cup (3 ¾ ounces/106 grams) all-purpose flour ¾ teaspoon salt ¼ teaspoon baking powder ⅛ teaspoon baking soda 4 large eggs 1 ¼ cups (8 ¾ ounces/248 grams) plus 2 tablespoons sugar 1 tablespoon plus ½ teaspoon grated lemon zest (2 lemons)¾ teaspoon almond extract 5 tablespoons unsalted butter, melted⅓ cup vegetable oil
Before You Begin
If you can’t find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping. Serve plain or with Orange Crème Fraîche.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch round cake pan and line with parchment paper. Pulse 1½ cups almonds, flour, salt, baking powder, and baking soda in food processor until almonds are finely ground, 5 to 10 pulses. Transfer almond mixture to bowl.
- Process eggs, 1 1/4 cups sugar, 1 tablespoon lemon zest, and almond extract in now-empty processor until very pale yellow, about 2 minutes. With processor running, add melted butter and oil in steady stream, until incorporated. Add almond mixture and pulse to combine, 4 to 5 pulses. Transfer batter to prepared pan.
- Using your fingers, combine remaining 2 tablespoons sugar and remaining 1/2 teaspoon lemon zest in small bowl until fragrant, 5 to 10 seconds. Sprinkle top of cake evenly with remaining 1/3 cup almonds followed by sugar-zest mixture.
- Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 55 to 65 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run paring knife around sides of pan. Invert cake onto greased wire rack, discard parchment, and reinvert cake onto second wire rack. Let cake cool, about 2 hours. Cut into wedges and serve. (Store cake in plastic wrap at room temperature for up to 3 days.)
Time
1¾ hours, plus 2 hours coolingYield
Serves 8 to 10Ingredients
1 ½ cups (5 ¼ ounces/149 grams) plus ⅓ cup blanched sliced almonds, toasted
¾ cup (3 ¾ ounces/106 grams) all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
4 large eggs
1 ¼ cups (8 ¾ ounces/248 grams) plus 2 tablespoons sugar
1 tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
¾ teaspoon almond extract
5 tablespoons unsalted butter, melted
⅓ cup vegetable oil
Test Kitchen Techniques
Ingredients
1 ½ cups (5 ¼ ounces/149 grams) plus ⅓ cup blanched sliced almonds, toasted
¾ cup (3 ¾ ounces/106 grams) all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
4 large eggs
1 ¼ cups (8 ¾ ounces/248 grams) plus 2 tablespoons sugar
1 tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
¾ teaspoon almond extract
5 tablespoons unsalted butter, melted
⅓ cup vegetable oil
Test Kitchen Techniques
Ingredients
1 ½ cups (5 ¼ ounces/149 grams) plus ⅓ cup blanched sliced almonds, toasted
¾ cup (3 ¾ ounces/106 grams) all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
4 large eggs
1 ¼ cups (8 ¾ ounces/248 grams) plus 2 tablespoons sugar
1 tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
¾ teaspoon almond extract
5 tablespoons unsalted butter, melted
⅓ cup vegetable oil
Test Kitchen Techniques
Why This Recipe Works
To create an Almond Cake with a great appearance and superior almond flavor, we used finely ground almonds, which had a more pronounced almond flavor than almond paste, which is used in most cake recipes. And to create a light cake with a moist open crumb, we used the protein structure of eggs in place of the denser gluten structure created from using all-purpose flour.
Before You Begin
If you can’t find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping. Serve plain or with Orange Crème Fraîche.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch round cake pan and line with parchment paper. Pulse 1½ cups almonds, flour, salt, baking powder, and baking soda in food processor until almonds are finely ground, 5 to 10 pulses. Transfer almond mixture to bowl.
- Process eggs, 1 1/4 cups sugar, 1 tablespoon lemon zest, and almond extract in now-empty processor until very pale yellow, about 2 minutes. With processor running, add melted butter and oil in steady stream, until incorporated. Add almond mixture and pulse to combine, 4 to 5 pulses. Transfer batter to prepared pan.
- Using your fingers, combine remaining 2 tablespoons sugar and remaining 1/2 teaspoon lemon zest in small bowl until fragrant, 5 to 10 seconds. Sprinkle top of cake evenly with remaining 1/3 cup almonds followed by sugar-zest mixture.
- Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 55 to 65 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run paring knife around sides of pan. Invert cake onto greased wire rack, discard parchment, and reinvert cake onto second wire rack. Let cake cool, about 2 hours. Cut into wedges and serve. (Store cake in plastic wrap at room temperature for up to 3 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments