Almond Cake, adapted from David Lebovitz
Makes a nice 6 inch cake + 3 or 4 cupcakes
David’s original recipe was made for a 8 or 9 inch pan, and was done with metric quantities. Use this tool to calculate to volume if you don’t have a scale..
I also used my combination of 1:1 ground blanched almonds:sugar in place of the almond paste. These are the ingredients in Odense’s almond paste: Ingredients: almonds (45%), sugar, glucose syrup (wheat starch), water.
So, almond paste is basically almonds and sugar, and filler. Unfortunately, I don’t know if 45% is by weight or volume, and sugar is twice as dense as almond flour (according to the online conversion tool), so I can’t say how much sugar and how much almond flour is in that almond paste exactly. But, it’s okay, as you’ll see below.
By using ground blanched almonds and sugar instead of almond paste, I skipped the step of breaking the almond paste up, and trying to get it un-clumped and smooth. And, I was able to better control the amount of sugar in it, AND use freshly blanched almonds. (To blanch almonds, pop them in some simmering water for a few minutes, then shock in cold water. Squeeze the almonds out of their skin. blanched almonds, voila!) Then, for almond flour, blitz the almonds in a food processor until it’s nice and sandy.
Also, Almond paste is pretty expensive…blanched almond flour is pretty expensive, too! If you can’t afford the time to make your own, then buy it. I didn’t have enough blanched almond flour, so I supplemented with almond flour from Trader Joe’s. Your cake will have flecks of almond skin in it if you don’t use blanched almonds, but it still tastes delicious! A little color never hurt anyone/scrumptious food 🙂
How is this different than David’s recipe? Slightly less butter and sugar, and almond flour + sugar instead of almond paste. Oh, and did some math to scale it down, but for some reason, had a bit of batter leftover..(the original recipe for a 8 or 9 inch pan posed this problem for some readers of David’s, as well) Feel free to multiply the amounts by 3/2 and use a 9 inch pan..Let me know if there ends up being too much batter!!
185 g sugar
100 g almond flour (blanched or unblanched)
70 g + 23 g all purpose flour
60 g butter, cubed or sliced, at room temperature
1 t. baking powder
1/2 t. salt
2/3 t. vanilla extract (just eyeball a bit over 1/2..)
2/3 t. almond extract
1. Preheat oven to 350F. Butter and flour a 6 inch cake pan. Line 4 or 5 cupcake crevices with cupcake liners.
2. Mix sugar, almond flour, and 23 g flour in a bowl.
3. Whisk 70 g flour, baking powder, and salt together.
4. Add the butter to the almond mixture, then the extracts.
5. Add the eggs, one at a time. Incorporate egg / mix well between additions.
6. Add the flour in two additions, mixing just until evenly distributed.
7. Transfer batter into cake pan (don’t go all the way to the top, of course..leave some room for the baking powder action!) and remaining batter into cupcake tins (however many you might need). Bake cupcakes for about 15-20 minutes, and cake itself for 60-65 minutes. It’s done when the top is browny, and the cake feels solid/set in the middle.
8. Take the cake out of the oven, and loosen the sides with a knife so it doesn’t get stuck later. Let the cake cool in the pan. Transfer and slice!
I would love to make this again and serve it with some whipped cream and tart raspberry sauce, or just some raspberries and powdered sugar.