Almond Cake

Preparation

1. Step 1

   Preheat the oven to 325°F.

   Step 2

   Butter a 9- by 3-inch cake pan and line the bottom with parchment paper. Butter the paper and dust the pan with flour, shaking out the excess.

   Step 3

   Sift together: 1 cup cake flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt.

   Step 4

   Mix together: 7 ounces almond paste, 1 1/4 cups sugar.

   Step 5

   Stir until the almond paste is in very small pieces. Or, more easily, pulverize together in a food processor or stand mixer.

   Step 6

   By hand or with a stand mixer, beat to lighten: 1/2 pound plus 4 tablespoons (2 1/2 sticks) unsalted butter, softened.

   Step 7

   Add the almond paste and sugar mixture to the butter and cream together until light and fluffy, then beat in: 1 teaspoon vanilla extract.

   Step 8

   Beat in, one at a time: 6 eggs, at room temperature.

   Step 9

   Scrape down the sides of the bowl repeatedly to ensure that all the ingredients are thoroughly incorporated. Gradually add the flour mixture, mixing until just combined. Pour the batter into the prepared cake pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Turn the cake out of the pan and remove the parchment paper. Serve the cake plain or with sliced fruit and whipped cream.

2. Variations

   Step 10

   For a sheet cake, prepare a half-sheet pan as above, pour in the batter, smooth the top, and bake for about 40 minutes. Or, bake in two 9-inch cake pans for a two-layer cake.

   Step 11

   For 24 individual mini-cakes, bake in muffin tins that are buttered, lined on the bottom with small parchment circles, and floured as above. Fill each cup two-thirds full and bake for about 30 minutes. Or use cupcake liners to make cupcakes.

   Step 12

   To dress up this cake, spread it with a thin layer of apricot or raspberry jam. Sprinkle it with toasted sliced almonds and dust with powdered sugar.