One of the wonderful members of the recipe swap I belong to shared this recipe. It’s from the Odense Website (Odense is a manufacturer of Almond Paste). And if this cake is any indication of the caliber of their recipes – trust me; you’ll be a frequent visitor to their site.
The cake is relatively easy to make. I’m always a bit hesitate to use almond paste because, depending on the brand, it can be quite hard to crumble and incorporate into a recipe. But Odense shares their secret that makes it incredibly easy: use a box grater to grate the almond paste. Brilliant! And so easy to do.
This recipe does not make the typical 2 to 3 layer American cake. This is a one layer cake made in a cake pan (9″ works best) or a springform pan. And although this cake is delicious all by itself, no frosting necessary, I like frosting on everything so I’ll include a recipe for it!
Almond Butter Cake (slightly adapted from the original recipe at www.odense.com)
- 1 1/3 cups sugar
- 1 7 oz. box Odense Almond Paste*
- 10 Tbsp. (1 1/4 sticks) unsalted butter, room temperature
- 6 eggs, room temperature
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp. baking power
- 1/4 tsp. salt
- Pre-heat oven to 325 Fahrenheit and position rack in the middle of oven. Spray cake pan with non-stick baking spray and line bottom of cake pan with parchment paper.
- Grate Almond paste on the large hole side of a box grater. Add grated Almond paste and sugar to a mixing bowl. Mix until combined into small crumbls.
- Add butter to Almond paste mixture and beat until light colored and creamy.
- Add eggs, one at a time, beating well after each addition. Then beat on high for 3 minutes, or until very light and fluffy. Add vanilla and beat until combined.
- Whisk together flour, baking powder and salt. Add to batter and stir just until incorporated.**
- Pour batter into prepared cake pan. Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool pan on wire rack for 15 minutes and unmold. This is an extremely moist cake that will keep beautifully for one week if well wrapped.
Vanilla Glaze
- 1 cup powdered sugar
- 1/4 heavy (whipping) cream
- 1/4 tsp. vanilla
- Put all ingredients in a small mixing bowl and mix until smooth. Pour or drizzle on cake. (Or, if you are like me, try to pour the vast majority of it on the cake…I always end up eating a portion straight from the bowl
*Obviously use the almond paste of your choice. Odense isn’t offered at my supermarket.
**Over-beating after adding the flour makes a cake ‘tough’; not a property you want in a cake.
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