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Almond Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 large loaf (or 4 mini loaves, as seen in the pictures)
Author Shannon

Ingredients

Cake

  • 1/2 cup sugar
  • 1/4 pound unsalted butter
  • 1 cup almond paste (recommended Solo)
  • 3 1/2 tablespoons flour (cake flour recommended)
  • 3 eggs
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons Chambord (raspberry liqueur) Kirsch (strawberry liqueur) works as well

Toasted Almond Topping

  • 1/4 cup sliced, raw almonds found in the baking section

Instructions

Cake

  • Cream butter and sugar with hand mixer or standing KitchenAid mixer. Add almond paste and beat until blended.
  • Add eggs, one at a time, continuing to beat.
  • Add flour, salt and liqueur. Beat until blended.
  • My quick trick: to remove all lumps if any still exist, pour batter into a food processor and pulse 5-10 times until nearly smooth, some small lumps are going to be just fine).
  • Butter sides and bottom of either 5 mini loaf pans (as used in the post), or an 8″ cake pan. Use parchment paper on the bottom (or it will stick no matter how much butter you use).
  • Bake at 300 degrees for 30 minutes (for the mini loaves), and 40 minutes for the 8″ cake.
  • Remove and let cool (5-10 minutes).
  • Invert the cake pans to release.
  • Top with powdered sugar, raspberries, and toasted almond slices (see recipe below or by roasted in the store).

Toasted Almond Slices

  • Using a jelly roll pan, place in one layer raw almond slices (found in the baking section) on the pan.
  • Bake at 400 degrees for 4-7 minutes, until golden brown.