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Italian Almond Cake

This elegant and rich dessert is easy with a food processor.

1 pound (16 ounces) almond paste*
1 1/2 cups granulated sugar
1 cup butter, softened
6 eggs
2 tablespoons Kirsch, Amaretto, or Drambuie (or a
combination of Amaretto and Drambuie)
1/2 teaspoon almond extract
1 cup flour
1 teaspoon baking powder

Preheat oven to 350 degrees F.

Grease and flour a 9- or 10-inch springform pan.

In a food processor, whirl almond paste with sugar until blended to the consistency of sand. Transfer to mixing bowl. Add softened butter; then add eggs one by one beating after each addition. Add Kirsch and almond extract.

In a separate bowl, sift flour and baking powder. Mix into almond mixture. Do not overmix.

Bake at 350 degrees F for 50 – 60 minutes or until knife comes out with just a few crumbs attached (not wet). Cool in pan. Remove sides of springform pan and transfer to a serving platter.

Optional: Sprinkle top with powdered sugar before serving.

Recipe can be halved and baked in a 9-inch layer cake pan. Baking time will vary. Check after 40 minutes.

*Editor’s Note: If buying supermarket grade almond paste, I recommend Odense brand. It comes in a 7-ounce roll. I do not recommend Betty Crocker’s. Professional quality almond paste is preferable to grocery store brand. Enjoy!