1 1/3 cup sugar
3/4 cup almond paste
10 oz. unsalted butter, room temperature
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Pre-heat over to 325 degrees
Sift flour, baking powder, and salt. Set aside.
Beat together the almond paste and sugar together with a paddle attachment. Be sure to beat these two ingredients together first, before the butter. The sugar granules will help smooth out the almond paste until light and fluffy. Add butter. Combine eggs and vanilla, and slightly stir to break up the yolks. While the mixer is on, gradually add the egg and vanilla mixture. Be sure to scrape down the sides of you bowl at this time. Add the dry ingredients in two batches.
Pour into prepared pans and bake at 325 degrees.
Try it. Do it. I promise you will thank me.
If I have some free time later, I plan on trying out a raspberry rosewater buttercream. I think it will pair nicely with the almond cake and will be perfect for spring!
Other Spring/Summer flavor candidates:
- Orange Blossom Passionfruit Cake
- Lemon Ginger Pound Cake
- Lavender buttercream
- Earl Grey Ganache
Have you checked out our new website yet? www.thefrostedcakeshop.com