Almond Cake

Jessica Mackin-Cipro


3/4 c sugar
1 7 oz package of almond paste (grated; use box grater)
1/2 c (1 stick) unsalted room temperature butter
3 large eggs (room temperature)
1 Tbsp cherry brandy
1 tsp almond extract
1/4 teaspoon salt
1/2 c cake flour (sifted)
1/2 teaspoon baking powder
Powdered sugar


Preheat oven to 350 degrees. Butter an eight-inch cake pan, then dust with flour and shake out any excess. Using either an electric hand mixer or a stand mixer, beat the sugar and butter until light and creamy.

Reduce speed in the mixer. Using a box grater, grate the almond paste and add a little at a time. Once the almond paste is incorporated, add the eggs one at a time and mix in cherry liquor, almond extract, and salt.

Sift flour and baking powder together and add to mixture a little at a time until blended. Spoon the batter into the cake pan, smooth the top, bake until top is golden brown, about 35 minutes. Allow the cake to cool, remove it from the pan, cut into eight even slices, and dust with powdered sugar.

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