Before I dive into the delicious details of this Almond Cake recipe, let's first talk about almond croissants. I wish I could say the ones photographed below were my labor of love but that would be a flat out lie. These croissants were from Gerard Mulot - a pâtisserie in Paris conveniently located right next to the apartment we rented last April. One of those tasty almond croissants was purchased every morning for almost 6 days. That's totally acceptable on vacation, right?
Back to how this relates to the topic of this post. This Almond Cake recipe, passed on by my Grandma Marion, tastes like the middle of an almond croissant. I'm fairly sure that's why my husband and I can consume multiple slices in a sitting. It's one of those treats that I take just a small sliver of to start, then end up returning back to the cake platter for 5 more. It all adds up to....1 piece...?
It's a dense, moist, and sweet cake. This is not the typical airy and light cake you'll find at a birthday party - this cake means business. Every time I eat it, it reminds me of family parties, and most of all, my Grandma. So thanks to Grandma Marion and my Mom for writing this one down and passing it along.
This would be great topped with a dollop of fresh whipped cream and some berries. I hope you enjoy it as much as we do!
Grandma Marian's Almond Cake
- 8 oz almond paste
- 1/2 cup sweet butter
- 3/4 cup sugar
- 3 eggs
- 1/4 teaspoon almond extract
- 1 tablespoon Kirsch or Triple Sec
- 1/4 cup flour
- 1/3 teaspoon baking powder
1. Preheat your oven to 350 degrees Fahrenheit.
2. Cream the butter, almond paste and sugar together until combined.
** Note: David Lebovitz has an Almond Cake recipe where he recommends pulsing your almond paste in a food processor before mixing it with butter and sugar. This will ensure that your almond paste is evenly distributed and you don't end up with a large clump in one part of the cake. I haven't ever done this, but I may give it a try next time I make this.
3. Beat in eggs. Then add almond extract and Kirsch/Triple Sec.
4. Beat in the flour and baking powder only until mixed through. Do not beat too long (my Grandma says so).
5. Pour into a buttered and floured 8 inch round cake pan. I also highly recommend adding a round piece of parchment paper to the bottom of the pan so that the cake is easier to remove once cooked. On more than one occasion I've left a bit behind in the pan.
*** Note: I only had a 9 inch cake pan on hand. Just make sure to check the cake a few minutes earlier if you need to do the same.
6. Bake for 35 minutes until you can insert a knife and it comes out clean. Once cooled, invert onto a platter and dust well with powdered sugar.
7. Slice and serve!