Crunchy almond cake
Claire Saffitz x Dessert Person · ♥ 8.2K likes · 301.9K views · 15 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g almond paste
- 170 g butter
- 133 g granulated sugar
- 4 oz sliced almonds
- ¼ cup amaretto
Spread the sliced almonds in a thin layer and toast 5 to 7 minutes, tossing halfway so they toast evenly, until evenly golden.
- melted butter
Brush the cake pan with melted butter, line with parchment, then butter the parchment and the sides.
Buttering and lining the pan
- ¼ cup demerara sugar
Sprinkle a light coating of demerara sugar over the bottom of the pan, scatter a handful of almonds, then more sugar, layering rather than tossing together so the sugar does not settle.
Layering sugar and almonds in the pan
- ¾ cup all purpose flour
- salt
- 1 tsp baking powder
Mix the flour, salt and baking powder; set aside.
Dry ingredients, and why not almond flour
Pinch the soft almond paste into the mixing bowl (pulse a hard paste with the sugar in a food processor first); add the sugar and the butter.
Crumbling in the paste
Beat with a hand mixer on low until broken up, then on higher speed, scraping, until pale, fluffy and grown in volume.
- 4 whole large eggs
- 2 tsp vanilla extract
Beat in the eggs one at a time so they emulsify smoothly, then the vanilla extract.
Four eggs, one at a time
Mix in half the dry ingredients on low, then the amaretto once the flour has almost disappeared, then the rest of the flour.
Why alternate wet and dry
Dollop the batter over the pan so the almonds are not disturbed, then smooth to an even layer to the sides with a small offset spatula.
Bake 35 to 40 minutes until very dark golden brown, slightly domed, springy in the center, lightly cracked and pulling from the sides; a tester comes out clean but a little greasy.
Rest about 15 minutes in the pan so it does not compress, then cut around the sides with the offset spatula pressed against the pan and invert.
Slice with a serrated knife; serve plain or with slow roasted plums and unsweetened cream.
Slicing and tasting