Simple, wealthy almond cake makes a sophisticated and delicately candy dessert, but conventional European versions tend to be heavy and dense. We swapped out the same old almond paste for toasted blanched sliced almonds (we disliked the mild bitterness imparted via pores and skin-on almonds). We delivered a chunk of almond extract for additional depth.
A beneficiant amount of lemon zest furnished subtle brightness. We elevated the flour barely and added baking powder — and untraditional factor to make certain proper rise for a good lighter crumb. Making the batter in a food processor broke down some of the protein shapes in the eggs, ensuring that the cake had a level, now not domed, top, which became especially crucial for this unfrosted dessert. We swapped a few butterflies for oil and lowered the oven temperature to supply a calmly baked, wet cake. We topped the cake with sliced almonds and a sprinkle of lemon-infused sugar for a crunchy of completion. If you can’t locate blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping.
Italian Almond Cake
- Servings: 8-10. Start to complete: 1 hour, half-hour
- 1½ cups plus ⅓ cup blanched sliced almonds, toasted
- ¾ cup (3¾ oz.) all-cause flour
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- four massive eggs
- 1¼ cups (8¾ oz) plus 2 tablespoons sugar
- 1 tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
- ¾ teaspoon almond extract
- 5 tablespoons unsalted butter, melted
- ⅓ cup vegetable oil
Adjust oven rack to middle function and warmth oven to 300 stages. Grease 9-inch round cake pan and line with parchment paper. Pulse 1½ cups almonds, flour, salt, baking powder, and baking soda in the food processor till almonds are finely floor, 5 to 10 pulses. Transfer almond combination to bowl. Process eggs, 1¼ cups sugar, 1 tablespoon lemon zest, and almond extract in a now-empty processor till very pale yellow, approximately 2 mins. With processor jogging, add melted butter and oil in regular circulate until integrated. Add almond aggregate and pulse to mix, 4 to 5 pulses. Transfer batter to prepared pan.
Using your hands, integrate the remaining 2 tablespoons sugar and the final ½ teaspoon lemon zest in a small bowl till fragrant, five to ten seconds. Sprinkle top of the cake lightly with ultimate ⅓ cup almonds followed with the aid of sugar-zest combination. Bake until the middle of the cake is ready and bounces returned when lightly pressed, and a toothpick inserted in the middle comes out smooth, 55 mins to at least one hour five mins, rotating the pan after 40 mins. Let cake cool in pan on twine rack for 15 mins.
Run a skinny knife around the fringe of the pan. Invert cake onto greased twine rack, discarding parchment, and reinvert cake onto a 2nd wire rack. Let cake cool absolutely on the rack, approximately 2 hours, earlier than serving. (Cake can be stored at room temperature for up to 3 days.) Nutrition records according to serving: 485 calories; energy from fat; 30 g fat (7 g saturated; 1 g trans fat); 127 mg LDL cholesterol; 287 mg sodium; 50 g carbohydrate; 3 g fiber; 35 g sugar; 10 g protein.
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