ALMOND CAKE

20 May 2008

Almond Cake

ALMOND CAKE {GATEAU AUX AMANDES}: I think my pantry has been learning old tricks from the washing machine – you put two socks in and only one comes out…. you place a packet of almonds in the pantry and they vanish – coincidence I THINK NOT!

To avoid ‘the hunt of humiliation’ the only logical solution was to get their 1st – buy the almonds and use them right away. Which in my case in not difficult as I am a big fan of this nut.

The original recipe for this cake comes from Thomas Keller’s cookbook ‘Bouchon’, and uses almond paste and amaretto. I first tried this recipe using 2 substitutions : almond essence & ‘masse d’amande’ – a very thick French almond butter made with ground almonds, soya beans and sugar.

My cake turned out wonderfully moist & flavourful – which got me to thinking. If others wanted the same results & didn’t have access to this almond paste, it would be useful to know how to make it from scratch. Thus I have created a homemade recipe, which makes a little extra almond paste that you can keep in the fridge and use as a spread on toast – delicious dear diary!

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See link ‘Almond cake‘ below for the recipe:

ALMOND CAKE RECIPE – ERIKA ALLISTON Sweet Pea Blog

  • 200g (7oz) almond paste*** (see my recipe below) or use ‘masse d’amande’
  • 55g (1/4 cup) white sugar
  • 110g (8 tablespoons) unsalted butter
  • 2 tablespoons honey
  • 3 eggs
  • 1/2 teaspoon almond essence
  • 45g (1/3 cup) white flour
  • pinch of salt
  • 40g sliced sweet almonds for decoration
  • icing sugar for dusting the cake

  1. Pre-heat the oven to 180°C / 350°F
  2. Grease & flour an 24 cm (11 inch) round baking pan.
  3. Cut butter  into small pieces and let come to room temperature.
  4. Combine the almond paste and sugar – beat for 2 minutes.
  5. Now add the softened butter and mix for an additional good 5 minutes.
  6. Next add the honey, then the eggs ONE BY ONE, and finally the almond essence, mix well.
  7. In a separate bowl combine the flour &  salt. Gradually add to the almond mixture. DO NOT OVER MIX at this point.
  8. Bake in the oven for approx. 25 minutes or until the top is a nice golden brown and a tooth pick come out clean when you poke the cake.

TOASTED ALMOND DECORATION : while the cake is in the oven, using a large non-stick frying pan, gently toast / brown the sliced almonds. Be CAREFUL not to BURN them!  Set aside to cool.

Remove the cake from the oven, let sit to cool for at least 5 minutes. Remove from the cake pan and set on a cooling rack. When the cake is cool place on a serving plate, sprinkle the top with the toasted almonds, and using a small sieve, dust the top with a thin layer of icing sugar.

*** Homemade ALMOND PASTE Recipe***

  • 175g (1 generous cup) whole almonds
  • 12 tablespoons slightly warm water
  • 6 tablespoons oil (almond oil or vegetable oil)
  • 2 tablespoons sugar

Put the water into the blender 1st, then the whole almonds and mix. Next gradually add the oil and finally the sugar. You will need a powerful blenderf to make this very thick smooth butter. My recipe makes approx. 330g of almond butter in total, of which you will need 200g for this recipe.

NOTES:

Do not store this cake in an air tight container! If air cannot circulate around the cake the almonds will go soft -  and we don’t want that!!! It is a fine line between not letting your cake dry out and letting it become too moist.


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    3 Responses to “ALMOND CAKE”

    1. Marjorie Says:

      It is amazing what one can do with almonds and the fact that this cake has some in it and as a topping, is jusy great. Since I had the pleasure of baking this with you and loving it, I can now use your version and enjoy it all over again. I especially like the idea of knowing how to make the almond paste from scratch!! Amazing photos as usual as they make you want to “get baking”! M x

    2. Erika (SWEET PEA) Says:

      Glad you like the new version!
      The almond paste turned out very well, makes all the difference to the recipe, plus it is better for you as it is homemade :)

    3. Sophie Says:

      Your blog features a delicious array of recipes; the way you’ve chosen to present your recipe collection is admirable.


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