Best Ever Moist Almond Cake
Serves 835 mins prep45 mins cook
This is the best almond cake recipe! It has a moist, velvety crumb, and it's perfect to serve plain with powdered sugar and fresh fruit, with or without a creamy glaze on top. This cake is easily made gluten-free by substituting a gluten-free flour b
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What you need
Instructions
Preheat oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper. Whisk the flour, baking powder and salt in a small bowl. Pulse the almond paste in a food processor until it’s broken into even pieces. Add the sugar and process for 30 seconds, until the mixture appears fine and sandy textured. Add the butter and process for a full 2 minutes until light and fluffy, scraping down the workbowl if necessary. With the machine running, slowly dribble in the egg. You want the mixture to emulsify and become thick, blended and creamy. Transfer the batter to a mixing bowl. Place a strainer over the bowl and sift the flour mixture over the batter. Fold gently to mix, just until the flour is incorporated. Scrape the batter into the prepared pan. Bake for 45-50 minutes, or until the cake pulls away from the sides of the pan and the top springs back lightly. Cool the cake 20 minutes, then release the sides of the pan and cool completely on a rack. Make the topping Beat the cream cheese and butter in a stand mixer on medium speed with the paddle attachment until smooth. Add the salt and sugar and beat until creamy. Refrigerate until it's time to serve the cake. Spread the topping over the cake and decorate the top of the cake with the berries. Serve.View original recipe