Chez Panisse Almond Cake

Recipe by spatchcock
READY IN: 1hr 20mins




  • Preheat the oven to 325 degrees and position the rack to the center of the oven.
  • Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
  • With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
  • Now add the butter and beat for a few minutes until light and fluffy.
  • In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
  • Add the vanilla.
  • Mix together the flour, baking soda and salt with a whisk.
  • Stir the dry ingredients into the batter until just incorporated.
  • Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  • The baking time may take a but longer due to the variation in different brands of almond paste.
  • Cool the cake on a rack before serving.
  • This cake is extremely moist and will keep well for up to a week if well-wrapped.