Featured in our Holiday 2020 Food + Entertaining article, ‘Tis the Season!, this delicious Almond Cake is an elegant dessert for your holiday table and always a favorite among friends and family.
Almond CakeCourse: Dessert
A big thank you to Robin Snider of Santa Barbara, California, for sharing this amazing, elegant recipe. Always a favorite of family and friends! I love serving with créme anglaise.
8 ounces almond paste, room temperature
1 stick butter, room temperature
¾ cup sugar
3 large eggs
¼ teaspoon almond extract
1 teaspoon Grand Marnier (or other orange liqueur)
¼ cup sifted flour
⅛ teaspoon baking powder
Powdered sugar, for topping
Sliced almonds, berries, or lemons, for topping
- Work almond paste until soft (see note below), then add butter. Mix well. Add sugar and mix until light and fluffy. Add eggs one at a time. Add almond extract and liqueur. Carefully add flour and baking soda; do not overmix.
- Bake at 350° in a greased and floured 9-inch pan for 35–40 minutes. When cooled, sprinkle with powdered sugar. Top with almonds, fruit, or lemons.
- To work (soften) almond paste, leave it wrapped well, and massage it with your hands, kneading it until it’s soft and pliable. The warmth of your hands will help soften the paste, but the wrap will keep it from sticking to you.