Almond Cake

It's one of the easiest cakes you can make, decadently moist and buttery, and thanks to almond paste and amaretto, bursting with almond flavor. For adorable, holiday inspired, mini almond cakes, check out this recipe for Almond Cakes with Cranberry Sauce.

📝 Ingredients

• 7 ounces almond paste
• 1/4 cup + 1 tablespoon ( 62 grams) granulated sugar
• 8 tablespoons (4 ounces/ 113 grams) unsalted butter, cold, cut into 16 pieces
• 2 tablespoons (42 grams) honey
• 3 large eggs
• 1/3 cup (40 grams) all-purpose flour
• 3/4 teaspoon table salt, OR 1 1/4 teaspoon kosher salt
• 1/4 cup (2 ounces) amaretto, divided
• 1/3 cup (22 grams) sliced almonds
• 2-3 tablespoons (14-21 grams) powdered sugar (confectioners sugar)
• 1 cup (227 grams) heavy whipping cream
• 1/2 teaspoon almond extract
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 - 4 (14-28 grams) tablespoons powdered sugar (confectioners sugar), to taste

👨‍🍳 Instructions

1. 1Heat the oven to 350°F (176°C).
2. 2Prepare an 8-inch round cake pan that's at...: Prepare an 8-inch round cake pan that's at least 3-inches deep as follows: Smear the inside of the pan with a thin layer of vegetable shortening or butter. Cut a piece of parchment paper to fit inside the pan, covering the bottom of the pan. Smear the parchment paper with a thin layer of vegetable shortening or butter. Sprinkle a tablespoon of flour into the pan and shake it around until the entire inside of the pan is coated with flour. Tap out any excess flour. (More information about how to prepare a pan so your cake doesn't stick.)
3. 3Use an electric mixer to beat the almond...: Use an electric mixer to beat the almond paste and sugar to break up the almond past and blend the two ingredients together.
4. 4Add the butter to the almond paste and...: Add the butter to the almond paste and sugar and beat with an electric mixer on medium speed for about 5 minutes, until the mixture is light and aerated. Stop the mixer from time to time to scrape down the sides of the bowl and then continue beating.
5. 5Add the honey and beat until fully incorporated.
6. 6Add the eggs one at a time, beating...: Add the eggs one at a time, beating on medium speed until one is completely incorporated before adding the next.
7. 7Add the salt and flour to a small...: Add the salt and flour to a small bowl, stir to blend, then add to the mixing bowl along with 2 tablespoons of amaretto. Beat on low speed just until all the ingredients are combined.
8. 8Spread the batter into the pan and place...: Spread the batter into the pan and place in the oven to bake for 25 minutes. When done, the cake will be light golden in color and will spring back if you press gently on the surface of the cake.
9. 9Set the cake on a wire rack and...: Set the cake on a wire rack and allow it to cool completely inside the pan.
10. 10While the cake cools, toast the almonds: Add...: While the cake cools, toast the almonds: Add the almonds to a dry skillet and set it over medium heat. Cook, stirring often, until the almonds have taken on some color and smell toasty. Watch carefully and stir constantly once the almonds start to color to prevent them from burning. Dump the toasted almonds out into a bowl and allow to cool.
11. 11Gently turn the cake out of the pan...: Gently turn the cake out of the pan onto a wire rack, then flip it over again so it’s upright.
12. 12Brush the surface of the cake with the...: Brush the surface of the cake with the remaining 2 tablespoons of amaretto, coating the top of the cake completely with the liquor. Sprinkle with the toasted almonds over the cake in an even layer. Dust the top of the cake with powdered sugar; the easiest way to do this is with a small fine mesh strainer. The cake is now ready to serve.
13. 13To make whipped cream: Add the cream, almond...: To make whipped cream: Add the cream, almond extract, vanilla extract, salt, and 2 tablespoons of powdered sugar to a bowl and beat with an electric mixer until thick enough to gently hold its shape. Taste and add more powdered sugar if you like.