WP. Described as simple but versatile. The author said everyone who tries it loves it. It doesn't need frosting although the author suggested it could be turned into a layer cake with vanilla buttercream and strawberry or peach jam filling. Whipped cream on the side is nice, or topped with roasted or macerated fruit.
Ingredients
16 tablespoons (2 sticks/226 grams) unsalted butter, at room temperature, plus more for greasing the pan
7 ounces (198 grams) almond paste, at room temperature
3/4 cup plus 2 tablespoons (175 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon almond extract
1/4 teaspoon fine salt
6 large eggs, at room temperature
1 1/4 cups (155 grams) all-purpose flour, sifted
Powdered sugar, for serving (optional)
Fresh or cooked fruit, for serving (optional)
Instructions
1. Position a rack in the middle of the oven and preheat to 325 degrees. Lightly grease a 9- or 10-inch cake pan, line the bottom with parchment and lightly grease the parchment.
2. In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the butter, almond paste, sugar, baking powder, almond extract and salt on medium speed until well combined and smooth, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl a few times to ensure the batter is well combined. After you’ve added the last egg, scrape down the bowl again and beat the batter on medium speed for about 30 seconds. It will look slightly separated at this point, and that’s normal.
4. If using a stand mixer, unlock the bowl. Using a silicone spatula, partially fold in the flour. Re-lock the bowl and mix on low speed just until the batter looks smooth, about 30 seconds.
5. Transfer the batter to the prepared pan and, using a small offset spatula or butter knife, smooth the top. Bake for 40 to 55 minutes, or until the cake springs back when lightly pressed in the center and the top is deep golden brown. (It will take longer to bake if you use a 9-inch pan and less time in a 10-inch pan.)
6. Cool in the pan on a wire rack for 30 minutes, then invert the cake onto the rack, remove the parchment paper and turn right side up. Allow to cool about 20 more minutes, or until slightly warm. Serve immediately or at room temperature with powdered sugar and fresh or cooked fruit on top or on the side, if desired.