Sunday, August 16, 2009

Soul-Saving Almond Cake

Finally, I'm back! Back from the beach, back from a wedding in Houston, basically just back. I know I've been negligent but you'll just have to forgive me. However, I haven't been a total failure. As promised on facebook, I made an almond cake. And this isn't just any almond cake, it's a soul saving almond cake. You may have in the past asked, can music save your mortal soul? No. This cake can - it says so on

Now, i understand that the pictures of this cake don't do it justice (at all) but just trust me on this one. It's pretty damn good. It's moist, a little crumbly, and gets better over time.

2 sticks butter, softened, more for buttering pan
1 cup sour cream, at room temperature
1 tsp baking soda
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon sea salt
1 1/2 cups sugar
7-oz tube almond paste, cut into small pieces
4 egg yolks, at room temperature
1 tsp almond extract
Confectioners' sugar, for sifting over cake

Making the Cake:
Preheat the oven to 350 degrees F and butter sides and bottoms of one 9-inch springform pan generously. Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. The website i got this recipe from said to sift the flour first, before measuring. I've never done this, which could be why my cake always falls in on itself, but that doesn't change the taste, believe me.

In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar until fluffy. Add the almond paste, a little at a time, at medium speed, and beat for 8 minutes or so.

Beat in the egg yolks one at a time, and mix until incorporated. (I'll let you know when i find something good to do with egg whites, other than meringues which i don't like much). It will look curdled but don't worry. Blend in the almond extract and sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture, just until blended. Then pour the batter into the prepared pan and spread evenly.

Okay, i realize this isn't my best photography, but it's just supposed to be illustrative of cut up almond paste, egg yolks all nice and separated, and butter which i actually remembered to take out of the fridge to soften instead of trying to microwave it.

Bake about 1 hour. It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan. Okay, actually i never had the experience of having it return to its shape, but that's what amaturegormet says, so i'll trust it. Remove from the oven and place on a baking rack to cool in the pan. When ready to serve, sift confectioners' sugar on top and slice like a pie. And actually, Justin and I both think it's just as good, maybe better, without the powdered sugar on top, so that's your call.


Really, try this cake. Also, you can leave comments on this blog (just so you know - i've had a lot of comments on facebook and i won't be posting blog updates there for too much longer i think). Also, this means you should bookmark me so you can comeback and visit!

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