Almond Cake

Nguyên liệu

1 cup all-purpose flour

2 cups almond meal, Recipe Follows

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

6 ounces unsalted butter, room temperature

1 cup sugar

4 large eggs

½ teaspoon finely grated lemon zest

¼ teaspoon almond extract

1 cup buttermilk

Hướng dẫn

1. Preheat the oven to 375 degrees F. Butter and flour a 10 x 2-inch cake pan.

2. In a medium bowl, mix together the flour, almond meal, baking powder, baking soda, and salt.

3. In a stand mixer fitted with a paddle attachment or with a hand mixer, beat the butter and sugar together until light and fluffy.

4. Scrape down the sides of the bowl. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Once all the eggs are added, beat in in the lemon zest and almond extract.

5. On low speed, starting with the dry ingredients, add the dry ingredients and buttermilk alternately, half at a time. Mix on medium speed for a few seconds to fully incorporate the batter after the last of the buttermilk has been added.

6. Pour the batter into the prepared pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan, then turn out onto a rack. Flip the pan over onto a plate so the rounded side is up. Let it cool before serving. This cake tastes best when made one day in advance.

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Organic Blanched Almonds may be purchased from The Vineyard Kitchen Larder.