Almonds pack quite a nutritional punch – with 13 grams of protein in each 200-calorie serving, plus immune-boosting vitamin E and stress-busting vitamin B. And eating almonds has been associated with benefits for the heart, arteries, bones and brain. Of course, none of this should come as a surprise to those who know that almonds are actually closely related to that favorite superfood of mine, cherries.
Many people think of almonds as a healthy and savory snack. Almonds are also the key to many a moist and delicious dessert. And the recipe I am about to share with you is so incredibly delectable that one of my friends has dubbed it “Heaven Cake” – because he believes that angels must have thought it up.
Almond Cake Recipe
Makes one cakeIngredients
· ¾ cup sugar· 1/3 cup plus 1 tablespoon of almond paste
· 1 teaspoon almond extract
· 2 sticks of sweet butter
· 3 eggs
· 1 cup of cake flour
· 1 ½ teaspoons of baking powder
Directions
- Bring the eggs and butter to room temperature while you preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch round pan and line the bottom with buttered parchment paper.
- In a food processor, blend sugar and almond paste. Transfer to a bowl, and beat in butter and almond extract at medium speed until fluffy (approximately three minutes). Add eggs one at a time until just incorporated – do not overbeat.
- In a separate bowl, mix flour, baking powder and salt with a fork, then gently fold into almond mixture.
- Bake for 40 minutes. Rotate pan 180 degrees and bake 8 minutes more – top should be firm and golden.
- Cool 10 minutes, invert and remove parchment. Allow to fully cool.
- Slice cake in half horizontally. Spread jam on one half. Replace with other half.
Hope your cake is heavenly!