Doree's Extravagant Almond Cake
Submitted by sweetrose2re
A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsThis is the kind of cake that earns its name. Half a pound of almond paste blended right into the batter gives it a deep, nutty richness you simply cannot fake with extract alone.
Sour cream keeps the crumb impossibly moist while a generous amount of butter creates that velvety, melt-on-your-tongue texture. The food processor does most of the heavy lifting, blending everything into a smooth, silky batter before you gently fold in the flour.
Dusted with powdered sugar and baked in a springform pan, it looks effortlessly elegant. Serve it with afternoon tea, a glass of Amaretto, or alongside fresh berries for a truly special occasion.
Chef Tips
- Make sure the almond paste is fresh and pliable; stale paste will leave lumps that won’t blend out
- Add eggs one at a time and let each fully incorporate before adding the next for the smoothest batter
- Fold the flour in gently by hand rather than using the food processor to keep the cake tender and light
- Test doneness by pressing the center; it should spring back and be golden on top
- This cake keeps beautifully for several days stored at room temperature under a dome or wrapped in plastic
Ingredients
Directions
PREHEAT THE OVEN TO 325℉ (160℃).
Butter and flour a 9-inch springform pan.
Combine the almond paste and the sugar in a food processor and work until well blended.
Add the butter and continue to process until blended; then add the eggs, one at a time, the sour cream and the flavorings.
Transfer the mixture to a mixing bowl.
Sift the flour with the baking powder, soda and salt.
Add it to the batter a third at a time, gently stirring in each cupful.
Turn the batter into the baking pan and bake the cake in the middle of the oven until the cake is golden on top and springy to the touch, about 1 hour.
Remove the cake from the oven and let it stand to cool slightly; then turn it out onto a serving plate.
When cool, dust it with sifted powdered sugar.
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