Decadent Almond Bliss Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 325°F. While the oven warms up, prepare a 9-inch round cake pan by buttering it generously and lining the bottom with parchment paper. Butter the paper as well, and then dust the entire pan with flour, tapping out any excess.

2. Sift Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, and salt. This ensures that the dry ingredients are well combined and free of lumps, which will help your cake have a uniform texture.

3. Break Down Almond Paste

Next, take your almond paste and break it into small pieces. Combine the almond paste with the sugar in a food processor, or use a stand mixer, until the paste is broken down into very small pieces. This step is crucial because it helps to distribute the almond flavor evenly throughout the cake.

4. Cream Butter and Sugar Mixture

In a large mixing bowl, beat the softened butter until it becomes creamy. Gradually add the almond paste and sugar mixture to the butter, beating until the mixture is light and fluffy. This process incorporates air into the batter, giving the final cake a tender crumb.

5. Add Vanilla and Eggs

Add the vanilla extract to the mixture and beat until combined. Then, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Be sure to scrape down the sides of the bowl occasionally to make sure everything is mixed evenly.

6. Combine Wet and Dry Ingredients

Gradually add the sifted flour mixture to the wet ingredients, mixing just until combined. Overmixing can result in a dense cake, so stop as soon as the flour is no longer visible.

7. Pour Batter and Bake

Pour the batter into your prepared cake pan, spreading it out evenly. Place the pan in the preheated oven and bake for 1 hour and 15 minutes. You'll know the cake is done when a toothpick inserted into the center comes out clean.

8. Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, turn the cake out onto a cooling rack, remove the parchment paper, and let it cool completely.