Alice Waters' Almond Cake

  • 1 1/4 C. sugar

  • 7/8 C. soft almond paste

  • 1 C. softened unsalted butter

  • 1 t. vanilla extract

  • 1/8 t. almond extract (optional)

  • 6 eggs (room temperature)

  • 1 C. flour

  • 1 1/2 t. baking powder

  • 1/4 t. salt

  • Powdered sugar for dusting 

Preheat oven to 375 degrees F. and prepare a 9-inch springform pan by buttering it liberally and lining the bottom of the pan with parchment paper.

Break up the almond paste with your fingers and process it with the sugar in a food processor. Move the mixture to the bowl of your stand mixer.

Beat the butter and the vanilla extract (and optional almond extract) into the sugar/almond paste mixture and then continue beating until the mixture is creamed and is light and airy. Add the whole eggs (one at a time) and mix after each addition until you have thoroughly incorporated the eggs into your batter.

Add the dry ingredients (flour, baking powder and salt) and mix just until thoroughly combined.

Spoon the batter into your prepared springform pan, smoothing the top. Bake until a toothpick inserted in the middle of the top of the cake comes out clean and the center of the cake, when pressed, feels firm but springy. This should take between 1 and 1 1/4 hours. Remove the baked cake from the oven and let it cool in the pan for at least 20 minutes before releasing the sides of the springform pan.

Garnish with powdered sugar and enjoy.


Serves 8


nothyme