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Sunday, November 6, 2011

Almond Butter Cake

Recently I saw this delicious cake at Kitchen flavours and I quickly bookmarked it to bake since I have some almonds in my fridge.  It was indeed a very fragrant and delicious cake. A bit tedious because I have to make the almond paste but well worth the effort!



It has a very even surface without a dome on the top....texture is so soft!
Definitely a keeper!

For the recipe which I have adapted from Kitchen Flavors who adapts from The Cake Book by Tish Boyle
Almond Paste
(source from : Almond Board of California)
227g/1-1/2 cups (8oz) whole blanched almonds
170g/1-1/2 cups (5 oz) sifted powdered sugar
1 egg white
1 tsp almond extract
1/4 tsp salt
Grind whole blanched almonds, a portion at a time, in electric blender or food chopper with fine blade (Yield : about 1-3/4 cups ground almonds). Combine with powdered sugar, egg white, almond extract and salt; work to a stiff paste. Store in refrigerator tightly wrapped in saran or disposable plastic bag. 
Makes 1-1/3 cups (13oz) almond paste.


Toasted Almond Pound Cake adapted from Kitchen flavours who adapts from
  "The Cake Book" by Tish Boyle
1-3/4 cups (6.2oz/175gm) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (2.1oz/60gm) blanched slivered almonds, toasted (see page 36)
1 cup (7 oz/200gm) granulated sugar, divided
1 cup (2 sticks/8oz/227gm) unsalted butter, softened
1/2 cup (5oz/142gm) canned almond paste
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (120ml) heavy cream or whole milk
confectioners' sugar for dusting


  1. Position a rack in the center of the oven and preheat the oven to 325F. Grease the bottom and sides of a 9x5-inch loaf pan. Dust the pan with flour. Stack two baking sheets on top of one another and set aside. (This will be used to insulate the cake while it is baking - you can use an insulated baking sheet instead if you have one).
  2. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.
  3. Combine the almonds and 1/4 cup of the sugar in the bowl of a food processor and process until the almonds are just finely ground (don't over process, or the nuts will become oily). Stir the ground almonds into the flour mixture and set aside. (I used almond meal)
  4. In the bowl of an electric mixer, using the paddle attachment, beat the butter and almond paste at medium speed until very creamy, about 2 minutes. Gradually add the remaining 3/4 cup sugar and beat the mixture at high speed until very light, about 4 minutes. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.  Beat in the vanilla and almond extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the prepared pan and smooth the top.
  5. Place the cake in the oven on top of the stacked baking sheets. Bake for 70 to 85 minutes, until a cake tester inserted in the center of the cake comes out clean. Place the cake pan on a wire rack and let cool for 20 minutes.
  6. Unmold the cake and cool completely, right side up.
  7. Dust the top of the cake with confectioners' sugar before serving.
Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.
I enjoyed this cake very much, it really tasted so delicious!

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