Almond Paste Cake

5 from 3 votes

This almond paste cake is moist, buttery, and full of real almond flavor. The batter is made in a food processor and baked with a crunchy sliced almond and vanilla bean sugar top.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

7 oz almond paste
3/4 cup granulated sugar
1/2 cup unsalted butter softened
3 large eggs room temperature
1 tsp almond extract
1/2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup whole milk room temperature
1/2 cup sliced almonds optional, for topping
3 tbsp granulated sugar for topping, I used vanilla bean sugar
Powdered sugar for dusting, optional

US Customary - Metric

Instructions

Preheat the oven to 325°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper.
In the bowl of a food processor, add the almond paste and granulated sugar. Pulse until the mixture resembles fine crumbs.
7 oz almond paste, 3/4 cup granulated sugar
Add the softened butter to the food processor. Process until the mixture is smooth and creamy.
1/2 cup unsalted butter
Add in the eggs, vanilla extract, almond extract, and milk and mix until combined.
3 large eggs, 1 tsp almond extract, 1/2 tsp vanilla extract, 1/4 cup whole milk
In a separate bowl, whisk together the flour, salt, and baking powder.
1 cup all-purpose flour, 1/4 tsp salt, 1 tsp baking powder
Add in the dry ingredients into the food processor and blend just until the flour mixture disappears. Make sure to not overmix.
Pour the batter into the prepared cake pan and smooth the top. Sprinkle with granulated sugar and sliced almonds if desired.
1/2 cup sliced almonds, 3 tbsp granulated sugar
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Powdered sugar

Notes

Use almond paste, not marzipan. Marzipan is sweeter and firmer, so it throws the flavor off and won't blend smoothly into the batter. One 7 oz tube is exactly what this cake needs.
Firm almond paste? Grate it on a box grater before it goes into the food processor so it breaks down with no lumps.
Make ahead: bake the cake up to a day early, but don't mix the batter the night before since the baking powder loses its lift. Store it airtight at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition