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.