This has quickly become our favorite dessert. It’s sweet, but not overly so. I serve it with whipped cream. I buy almonds already sliced and toasted from Trader Joe’s. All I did was measure out 1 cup and poured it into the food processor; ahh so easy. I have made it using cake flour and all purpose, and didn’t notice much of a difference between the two versions. We usually share a cake; I can’t eat a whole one in one sitting; it’s just too much.
Makes two 4½” cakes
1 c (4 oz) slivered almonds, toasted (I used sliced almonds)
7 Tbsp granulated sugar, separated
¼ c (1 oz) cake flour* (I used all purpose and it turned out fine)
¼ tsp baking powder
2 Tbsp unsalted butter, cut into two pieces and softened
1 large egg, at room temperature
2 Tbsp milk, at room temperature
Powdered sugar, for dusting
Preheat oven to 325F. Grease two 4½” springform pans. Set aside.
In a food processor combine almonds, 2 Tbsp sugar, and salt; process until finely ground ~15 sec. Add flour and baking powder, pulsing to incorporate, ~5 pulses.
In a medium bowl beat the remaining 5 Tbsp sugar and butter with a mixer set on medium speed until light and smooth, ~2-4 min. Beat in eggs until combined, 15-30 sec. Reduce mixer speed to low and gradually beat in almond mixture til combined. Beat in the milk, ~15-30 sec. Stir with rubber spatula to ensure everything is combined.
Divide batter evenly between prepared pans, smoothing the tops. Gently tap the pans on the counter to settle the batter. Place cakes on a rimmed baking sheet and bake about 25-30 min, or until tops are golden brown and an inserted toothpick comes out with a few crumbs attached, rotating sheet halfway through baking.
Cool cakes for 10 minutes in the pans. Then, run a knife around the edge of each cake, and remove from pans. Transfer to a wire cooling rack and allow to cool about 30 min.
Before serving dust each cake with powdered sugar. You can top it with berries, whipped cream, or ice cream. Or just eat it plain.
*to make cake flour: measure out ¼ c flour into a bowl, remove ½ Tbsp of the flour and replace it with ½ Tbsp cornstarch. Sift well, about 4-5 times before using.
Source: America’s Test Kitchen Cooking for Two 2009