She Strengthens

Sophisticated Almond Cake: A Delicious Twist on a Classic Recipe

The Perfect Treat for Any Occasion

Imagine a rich, sweet almond cake that’s both sophisticated and effortless to make. This reinvented classic recipe starts with whole almonds in a food processor, blending into a smooth batter in just two minutes. The result is a cake that’s hard to resist, perfect for serving with fresh fruit or as a thoughtful holiday gift.

A Cake That Impresses

This almond cake is versatile and elegant, making it suitable for any occasion. Serve it with pureed raspberries, sliced strawberries, plums, or nectarines for a stunning dessert. Alternatively, enjoy it as a sweet snack throughout the day.

Make-Ahead Magic

For the best flavor and texture, prepare this cake a day in advance. Simply wrap it in cellophane or present it in a pretty tin, and you’ll have a beautiful gift or dessert ready to impress.

Essential Ingredients

• 3/4 cup plus 2 tablespoons unblanched or blanched whole almonds
• 1 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pure almond extract
• 3 large eggs
• 8 tablespoons unsalted butter, softened
• 1 tablespoon kirsch (optional)
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• Powdered sugar for dusting (optional)

Instructions for Success

1. Preheat and Prepare: Position a rack in the lower third of the oven and preheat to 350°F. Butter an 8-by-2-inch round cake pan and line the bottom with parchment paper.
2. Blend to Perfection: Process almonds, sugar, salt, and almond extract in a food processor until finely pulverized. Add eggs, butter, and kirsch (if using), and pulse to blend thoroughly. Finally, add flour and baking powder, and pulse just until blended.
3. Bake to Golden Brown: Scrape the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, or until golden brown on top and a toothpick comes out clean.
4. Cool and Unmold: Cool completely in the pan on a rack. To unmold, slide a slim knife or spatula around the cake to release the sides. Cover with a plate, invert, and remove the cake pan.

Optional Crunchy Almond Crust

For an added crunch, smear the sides and bottom of the pan with softened butter, scatter sliced almonds over the bottom, and sprinkle with sugar. Make the cake batter, scrape it into the prepared pan, and bake as directed. Cool for 10 minutes before unmolding, and serve with the crust side up.

Serve and Enjoy

Dust the cake lightly with powdered sugar before serving, if desired. This cake keeps well at room temperature for several days, making it perfect for snacking or serving with fresh berries, pureed fruit, or sliced plums or nectarines.