Crunchy Almond Cake

Składniki

1 cup sliced unblanched almonds (4 oz / 113g)

Melted butter for the pan

¼ cup demerara sugar (1.8 oz / 50g) % cup plus 2 tablespoons all-purpose flour (4.1 oz / 118g) teaspoon baking powder % teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt

7 ounces (200g) almond paste

1½ sticks unsalted butter (6 oz / 1/0g), at room temperature

⅔ cup granulated sugar (4.7 oz / 133g)

4 large eggs (7 oz / 200g), at room temperature

N cup amaretto (2 oz / 57g)

2 teaspoons vanilla extract

Wskazówki

PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 350°F.

TOAST THE ALMONDS: Scatter the sliced almonds across a sheet pan in an even layer and toast until they're golden and fragrant, 5 to 8 minutes, tossing halfway through. Set aside to cool. Leave the oven on.

PREPARE THE PAN: Brush the bottom and sides of a 9-inch cake pan with

melted butter, then line the bottom with a round of parchment paper and smooth it to eliminate any air bubbles. Butter the parchment.

MAKE THE CRUNCHY LAYER: Lightly sprinkle some of the demerara

sugar across the bottom of the prepared pan, then scatter a handful of

the toasted almonds on top (it's fine if they're warm). Sprinkle with more

demerara sugar, scatter more almonds, and continue alternating until you've used all the demerara sugar and toasted almonds and covered the bottom of the pan in an even layer. Set the pan aside.

MIX THE DRY INGREDIENTS: In a medium bowl, whisk together the flour,

baking powder, and salt until combined. Set aside.

CREAM THE ALMOND PASTE, BUTTER, AND SUGAR: Crumble the almond paste into a large bowl and break up any larger pieces with your fingertips. Add the butter and granulated sugar and beat with a hand mixer on medium-low speed until the sugar and butter are incorporated. Increase the speed to medium-high and beat, pausing occasionally to scrape down the sides of the bowl with a flexible spatula, until the almond paste is broken down into tiny pieces and the mixture is pale and fluffy, about 5 minutes.

Optional Upgrade: The bits of almond paste mostly disappear during baking. but for an ultrasmooth batter and a more finely textured cake-or if your almond paste is particularly dry or hard-combine the crumbled almond paste, butter, and sugar in a food processor and pulse until the mixture is completely smooth, then transfer to a large bowl and beat with the hand mixer as directed.

BEAT IN THE EGGS: Beat in the eggs one at a time on medium-high until smooth, then continue to beat until the mixture is very light, thick, and creamy, about 1 minute longer.

MAKE THE BATTER: Reduce the mixer speed to low and add about half

of the dry ingredients, mixing just until the flour disappears, then add

the amaretto and vanilla and mix until combined. Add the remaining dry ingredients and mix just until you have a smooth batter. Switch to a flexible spatula and fold the batter several times, scraping the bottom and sides of the bowl, to make sure it's evenly mixed.

FILL THE PAN: Slowly and gently scrape the batter into the prepared pan, trying not to disturb the almonds and sugar at the bottom. Carefully work the batter to the sides of the pan with a spatula and smooth the surface.

BAKE: Bake the cake until the surface is domed and deep golden brown (it will brown more than you might expect) and a toothpick or cake tester inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 15 minutes, then, using a small offset spatula or paring knife and keeping it pressed firmly up against the side of the pan, cut down and around the cake to loosen it. Invert the cake onto the wire rack and slowly remove the pan, then carefully peel away the parchment. Let the

cake cool completely.

Potential Pitfall: Don't let the cake cool in the pan for longer than 15 or 20 minutes before turning it out, or the crunchy almond layer will start to harden and stick to the pan around the edge (despite the parchment paper).

Notatki

Warning: This cake, which is made from almond paste, spiked with amaretto, and topped with sugared sliced almonds, is intensely almondy and should be served to true almond lovers only! It hits all the right notes for me: not too cakey, not too dense, not too sweet, filled with rich oils from the almond paste, and incredibly satisfying from the crunch of toasted almonds. You can serve it with any fruit (I suggest the Slow-Roasted Plums, page 233), but as an almond lover, I find it just as

appealing plain.