My favorite cake in the world (*I think) is my almond cake. And this year I made my very own batch of marzipan instead of buying the grocery store version. I had been told it was super easy so I had to give it a try. It did not disappoint. Of course, how could it, it’s Marzipan!! I think I’m going to write a song about Marzipan….it’s time.
Marzipan is simply ground almonds…..fine ground almonds (1 1/4 cup), confectioners sugar (1 1/4 cup) and one egg white. You can also kick it up a notch by adding a 1/2 teaspoon of almond extract, but that’s not necessary. Unless like me you can never have enough almond essence in your food.
Enjoy with a fresh cup of joe and think of all the great things this year will bring. I did!
;-)
Here’s all you do:
ALMOND CAKE
1 1/3 cup sugar
8 ounces of almond paste (I made home made marzipan!!)
1 cup all purpose flour
1 cup unsalted butter, room temperature cubed
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon orange flower water
6 large eggs, room temperature
Preheat oven to 325 degrees F. Butter a 9-inch diameter spring form pan, dust with flour, and tap out any excess. Line the bottom of the pan with a round of parchment paper.
In a small bowl, whisk together 3/4 cup flour, baking powder, and salt. Set aside.
In a food processor, pulse the sugar, almond paste, and 1/4 cup flour until the almond paste is finely ground and the mixture resembles sand. Add the cubes of butter, the vanilla and almond extracts, and the orange flower water. Process until the batter is smooth and fluffy. Add the eggs, one at a time, processing a bit before the next addition, scraping down bowl as needed.
Add half of the flour mixture to the food processor bowl and pulse a few times. Transfer the batter to a large mixing bowl and add the remaining half of the flour mixture. Mix by hand until the dry ingredients are just incorporated. Do not over mix here (I just left it in the cuisinart and folded mine in for fear of over mixing). Pour batter into prepared spring form pan and bake for 65 minutes, or until the top is deep brown and feels set when you press in the center.
Remove cake from oven and run a sharp serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in pan; once cool, remove sides of spring form pan and invert cake onto rack. Remove bottom of spring form pan and parchment paper from the cake. Carefully turn cake back over and onto a cake plate for serving.
This is perfect for special guests, special occasions. Again, I thank the Marzipan Gods for creating such a perfect, delicate staple in my pantry!
Happy New Year and Bon Appétit!
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