Chez Panisse Almond Torte
Ingredients
Makes: 12 Servings
- Butter For Prepping The Pan
- 7 To 8 Ounces Almond Paste See Cake Note
- 1¼ Cups Granulated Sugar
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
- 1 Teaspoon Vanilla Extract
- 6 Large Eggs At Room Temperature
- 1 Cup Unbleached Flour
- 1½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoons Confectioners’ Sugar For Dusting
Instructions
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
- Lightly Grease A 9″ Springform Or Deep Layer Cake Pan With Soft Butter, And Set The Pan Aside.
- Crumble The Almond Paste Into Pieces In A Food Processor Fitted With A Steel Blade.
- Add The Sugar.
- Pulse Until The Almond Paste Is Finely Chopped.
- Stop The Machine And Add The Butter And Vanilla.
- Pulse Until The Mixture Is Creamy And Light.
- Add The Eggs, One At A Time, And Pulse Until The Eggs Are Well Combined.
- Stop The Machine.
- Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Whisk To Combine.
- Add The Flour Mixture To The Food Processor, And Pulse Until Just Blended.
- Turn The Batter Into The Prepared Pan, Smoothing The Top.
- Place The Pan In The Oven.
- Bake The Cake Until It Is Deeply Golden Brown And The Center Is Slightly Firm When Pressed, 48 To 52 Minutes.
- Remove The Pan From The Oven.
- Let The Cake Cool For 20 Minutes.
- If Using A Springform Pan, Run A Knife Around The Edges And Unfasten The Collar.
- Slice And Serve.
- Or, If Using A Layer Pan, Run A Knife Around The Edges, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Serving Plate.