Almond Cake
Submitted by jendi
Elegant almond tart with buttery pastry crust and rich frangipane filling studded with toasted almonds. Ground almonds and eggs create a moist, nutty center that stays tender for days.
YIELD
10 servingsPREP
60 minCOOK
30 minREADY
90 minThis European-style almond cake layers a tender egg yolk pastry with luxurious almond frangipane that bakes into moist, marzipan-scented bliss.
Toasted chopped almonds scattered halfway through baking add textural crunch against the soft filling, while potato starch keeps everything impossibly tender.
Serve warm with whipped cream or at room temperature with strong coffee.
Chef Tips
- Chill the pastry dough before rolling to prevent shrinking during baking
- Toast the chopped almonds in butter until fragrant and golden before adding to the top
- Add the toasted almonds only after the filling begins to set to prevent sinking
- Use potato starch if available for the most delicate, melt-in-your-mouth texture
Ingredients
Directions
FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375℉ (190℃).
FOR THE FILLING: Heat ⅓ of the butter in a sauté pan, add the chopped almonds and sauté over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix.
Pour the mixture into the tart shell and bake for 10 to 12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.
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