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Almond Pound Cake

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Ingredients

  • 2 3/4 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 9 ounce chilled almond paste
  • 5 1/2 cup chilled granulated sugar
  • 2 3/4 cup chilled unsalted butter, cut into pieces
  • 6 cup large chilled eggs

Preparation

Baking Directions:

1.

Preheat the oven to 325°F.

Butter and flour a 9 x 5-inch loaf pan or an 8-inch round cake pan.

2.

In a small bowl, whisk together the flour, baking powder, and salt.

3.

In a food processor fitted with a metal blade, combine the almond paste and sugar and pulse 3 to 4 times, or until the mixture forms fine crumbs.

4.

Add the butter and pulse 8 to 10 times, until well mixed.

Transfer to the bowl of an electric mixer.

5.

With the mixer on low speed, add the eggs, one at a time, beating after each addition to incorporate the egg before adding the next one.

Mix until the batter is light and fluffy.

6.

Using a rubber spatula, fold in the flour mixture.

Scrape into the prepared pan and bake on the center rack of the oven for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean, the cake begins to pull away from the sides of the pan, and the top is a deep golden brown.

Cool completely on a wire rack.