Almond Cake

I owe David Lebovitz a debt of gratitude. While searching for an almond cake recipe, not calling for almond flour, I came across his recipe. He readily admits this comes from Chez Panisse. My pantry held marzipan rather than almond paste, so I changed the recipe ever so slightly. This cake looks light and airy and it is. But it is also incredibly moist and almondy. Have a slice on its own or pair it with brandied cherries, peach ice cream or toffee. This cake would be a gorgeous addition to your Thanksgiving dessert display.

Almond Cake
v.slightly adapted from david lebovitz
1 cup + 2 Tbs granulated sugar
7 oz marzipan paste (i used odense)
1 cup all purpose flour–divided
1 cup unsalted butter–room temperature
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp vanilla extract
1 1/4 tsp pure almond extract
6 large eggs
Preheat oven to 325^F. Butter and flour a 9″ springform pan. Line the bottom of the pan with a round of parchment paper. Using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. In a separate bowl, mix together the remaining flour, salt and baking powder. To the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. Add the eggs one by one, and scraping the bowl as necessary in between additions. Add half of the flour mixture and pulse until just combined. Add the remaining flour and pulse a few times. If need be, hand stir the flour until it is fully incorporated. Pour into prepared pan and bake for about an hour. Begin checking after 50 minutes. You can use the toothpick test to check for doneness, or whichever method you prefer. Once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. Do not open the springform pan until the cake is completely cooled. Allow the cake to cool in the pan. Serve with a dusting of powdered sugar

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