95 minutes
A simple and delicious almond cake that is moist and perfect for any occasion.
Unsalted Butter, softened
0 lb
Cake Flour, sifted
cups
teaspoons
teaspoons
0 oz
cups
teaspoons
Eggs, room-temperature
each
1. Prepare Cake Pan and Preheat Oven
Preheat your oven to 325°F (163°C). Generously butter a 9-by-3-inch round cake pan and line the bottom with a piece of parchment paper.
2. Sift Dry Ingredients
In a bowl, combine the cake flour, baking powder, and salt. Use a sifter to ensure there are no lumps and that the ingredients are well mixed.
3. Mix Almond Paste and Sugar
Place the almond paste and sugar into your mixer. Mix them together until you have a fine, crumbly texture.
4. Cream Butter
Add the softened unsalted butter to the mixer and cream it with the almond paste and sugar mixture until light and fluffy.
5. Add Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, beating well after each addition.
6. Combine with Dry Ingredients
Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined without overmixing.
7. Bake the Cake
Pour the batter into the prepared cake pan, smooth the top, and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Let the cake cool in the pan for a bit before turning it out onto a cooling rack. Peel off the parchment paper and allow it to cool completely before serving.
Use the best quality almond flour available. Freshly ground almond flour from lightly toasted almonds provides a delicate texture and superior flavor.
Use an oven thermometer to ensure proper temperature calibration for an evenly baked cake without cracking.
Cream butter and sugar until light and fluffy to incorporate air, which is crucial for the cake's structure and moistness.
Fold in almond flour gently with a spatula to avoid deflating the batter and creating a dense cake.
Ensure eggs, butter, and dairy are at room temperature for a smooth batter and even baking.
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