Italian Almond Cake
(from jerseyjenny’s recipe box)
Almond cake may be a simple and humble Italian dessert, but it’s also remarkably versatile and a natural make-ahead dessert.
Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
This recipe was published in our cookbook The Best Make-Ahead Recipe.
Source: Cook's Illustrated E-Notes April 2007
Prep time: 10 minutes
Cook time: 40 minutes
Serves 8 people
Categories: Cook's Illustrated, cake, dessert, nuts
Ingredients
- 14 ounces blanched slivered almonds (about 3 1/2 cups)
- 1 1/4 cups sugar (8 3/4 ounces)
- Pinch salt
- 3/4 cup cake flour (3 ounces)
- 1/2 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter , at room temperature
- 3 large eggs , at room temperature
- 1/2 cup whole milk
Directions
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Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper.
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Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds, 1/2 cup of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 10 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
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Using an electric mixer, cream the butter and remaining 3/4 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating briefly after each addition to incorporate. Add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated.
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Transfer the batter to the prepared pan and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 30 to 40 minutes, rotating the pan halfway through the baking time.
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Let the cake cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan and let the cake cool to room temperature, 2 to 3 hours.
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To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.)
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To Serve: The cake can be served at room temperature or warmed. To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
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To Serve Right Away: Let the cake cool at room temperature for about 1 hour before serving.