This is the first cake that I've baked from scratch...actually, it's the first thing I've baked, ever. I must (proudly) say, it's come out tasting pretty damn good. It's such a sure bet that I've made it twice...and will probably make it for Christmas as well—why mess with a good thing?
This almond cake is just sweet enough and super light—grabbing that second or third slice doesn't leave me feeling like too much of cow :) I found the recipe on my name is yeh and followed it to a T. I use three 6-inch pans and decorate the cakes separately, but am thinking about layering them next time and trying my hand at fancying things up!
for the cake:
1/2 cup all-purpose flour
1 tsp baking powder
8 oz almond paste
6 eggs, separated
1 tsp vanilla
1/2 tsp almond extract
pinch of salt
1/2 cup sugar
for the frosting:
1 1/2 cup whipping cream
1/2 cup powdered sugar
1 tsp almond extract
Preheat oven to 350°F. Prepare two 8 or 9-inch or three 6-inch cake pans and set aside. (Martha Stewart taught me how to do that!)
Combine flour and baking powder in a small bowl and set aside.
Beat almond paste and egg yolks until well blended, mix in vanilla and almond extract, and set aside.
In a separate large bowl, beat the egg whites and salt until soft peaks form. Beat in sugar one tablespoon at a time and continue beating until stiff peaks form.
Gently fold the whites into the yolk mixture and then gradually fold in the flour mixture. Pour batter into your prepared pans and bake until a toothpick comes out clean. Begin checking for doneness at 20 mins (for a 6-inch cake) or 25 mins (for an 8 or 9-inch cake).
For the frosting, whip up the whipping cream to soft peaks, gradually beat in the powdered sugar and almond extract, and continue whipping to stiff peaks.
Decorate as desired.