I just put this cake in the oven and if the taste of the raw dough is anything to go by, it will be exquisite! Here in Japan, I don’t have a food processor. Take a bit (and I mean Just a Bit) of a beaten egg and brush that (ever so lightly) on the tops of the cakes. ), Almond Cake with Strawberry-Rhubarb Compote, http://www.olomarzipan.ch/index.cfm?parents_id=958, http://www.carolinescakes.com/prodinfo.asp?number=MG, http://picasaweb.google.com/LisaBergtraum/IBakeErgoSum#5500566445626799938, http://picasaweb.google.com/LisaBergtraum/IBakeErgoSum#5500555276712513586, How to Find Foods & Other Items Mentioned on the Site. My almond paste is from Tesco’s in London. I brushed the top of the cake with it and it was just heavenly. It is simple perfection. I like the one you posted with berries and cream but the chocolate layers sound very good, too. Rejoice! (I’m less concerned about that one.) Jean: Odd that yours overflowed because as you can see in the picture, mine was just right. Dutch Butter Cake (Boterkoek) Recipe | A Delicious Dutch treat The cake was consumed by two French friends, with whom I sent home the leftovers so they could have it for breakfast. Thank you so much! It’s fate that I make this cake and fill between layers with sour cherry jam (which, thank you for the recipe, turned out fabulous.). Have the brownies from your new book in the oven, smells good! I bought a tube of almond paste a few months ago, but can’t recall why. It was really good. I just finished making limoncello (my first attempt – better than mediocre, but not stellar) and I think I’ll pour it over the cake, perhaps with some fresh fruit and powdered sugar. David, wouldn’t this be good as the cake for your upside down cake recipes? I baked it in my mom’s kitchen and imagine my delight when I found she had a bit of amaretto in her pantry! Looks like my sweet almond binge will continue… Have to have something to go along with all the fruit right now, no? Thanks! Cake is in the oven but I have two questions. Extra freezes well. I think I’ll try it with some fresh blueberries. The buttercream and and tart shells are made with real butter. Fantastic cake. But while I figure out the paste problem I’ll carry getting my almond fix from Rachel’s pasticcini di mandorle over on Rachel Eats. That darn disease stole 9 + years of my life. Folks were not expecting the almond flavor — I guess standard yellow cake is the norm. i’m always looking for new vehicles for some marscapone whipped cream! of butter. I love this cake recipe. This cake is truly sublime. I’ve made the previous version of this almond cake and am looking forward to making this one because I agree the other was a bit too buttery. Then you can use that as a basis of comparison to match a product from where you live. Storage: This cake will keep for four days at room temperature, well-wrapped. Will try the cake tomorrow as a friend returning to a 110 electricty place (poor thing) gave me a small portable oven. I grew up having slumber parties with my friend Guida in the orchard. The crust on top of the cake is out of this world gorgeous. I think i’ll make it with your candied cherries to serve on the side, along with some fresh whipped cream. (The almond paste shown in the photos is from Sicily and is slightly darker than what you might find elsewhere.). Almond bread, maybe? I think I would take a flourless chocolate cake to my island..or maybe a sour cream cinnamon crumb cake….or maybe a marzipan and butter cream cake…or maybe…. It’s a great baking night in my house! I made it over the summer with spectacular results, and just took my second one out of the oven. For those needing to be gluten-free, I have seen almond cake recipes that use about 200g of almond meal/flour, and six eggs or so. Thanks for sharing. A lot of almond paste recipes recommend grating the paste on a box grater, which gets it pretty well broken up prior to mixing. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the dry ingredients are just incorporated, but do not overmix. Preheat oven to 350 degrees F (180 degrees C). I must try this. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.) I got the recipe from your blog a while back. Made it for a potluck today and served with fresh peaches and of course there was none left at the end of the pot luck. I’ve made the one on Amateur Gourmet and was less than pleased with the results, especially because almond paste is one of my favorite (and most expensive) baking ingredients. Pastries. Surely I haven’t snarfed down the whole thing already! Bake at 350° for 10-12 minutes or until lightly browned. Occasionally it will sigh a bit in the center, which is normal and adds to its character. Yours looks and sounds fabulous! The zucchini cake was INCREDIBLE. I have seen recipes for this cake using powder and wonder what the difference is. 3. Thanks so much for adding your note on the cake pan size, David! For those people who do not have a hand mixer or blender yet, I recommend the same that David has if I remember well, the Braun Minipimer multiquick artiste. @Tamsin Email me and we can work something out: [email protected]. It was simple and perfect for the wknd. I’m partial to the almond paste from American Almond Products, which is marketed in home baker-sized containers under the name Love ‘N Bake. http://www.kentononsea.co.za/index.php/Gallery.html. I served it with limoncello, creme fraiche, and blueberries, and frankly the sides were a bit too much. I have asked around the neighborhood shops and no one seems to know where they have gone – if you have any inside information, I would love to hear it! Pinch edges to seal. It’s the best almond cake recipe I’ve ever had, and my friends and family loved it! regardless, it was lovely, easy & delicious. This macaroons recipe is made with almond paste and without coconut. Hi David~ I made your Almond cake for the 4th of July~it came out perfect~ As it drips down the sides of the cake and dries after a day or so, it gets a nice sugary crunch on the crust! I will have to try this one. This cake sounds delicious! In any case, a perfect accompaniment for fine summer fruit! http://www.carolinescakes.com/prodinfo.asp?number=MG. I should be receiving my equipment this weekend. Yum! You are a sweet genius! Our almond paste is made in house. Great site! Bottom came out clean as a whistle but the sides stuck a little, and I think I didn’t grease/flour enough. I can’t wait to try this; my mouth started watering as soon as I saw the picture. Brush all over with beaten egg. This sounds delicious — but your links may start bad habits for me! In reference to your post today, you are welcome to stay with us at our place in Kenton-on-Sea, South Africa during December when we go for a month during the summer holidays (I’m American but have lived in Australia for the last 5 years). Big decision! I really love using almond meal for part of the flour in cakes. Hell, I don’t even have an oven. (I checked the sites of 2 companies: Wilton calls them the classic cake pan (which have 2-inch sides), and the pan from King Arthur is also 2 inches deep, so those are the standards I generally use when calling for a ‘cake pan’.). Karin: Appreciate the gluten-free variation. For cake: Cream butter, sugar, eggs and blend well. The upside to the sides sticking a bit is I got to test the cake without cutting into it. I bake things in my crock pot. Your recipe stirs up incredible sensory memories–it would also be MY desert island cake!, Reminds me that I must lean on them to start offering it again this summer! Falling asleep to the fragrance of Almond blossoms was a dream. “What a waste”, I thought, of this beautiful (and expensive) 50% almond paste ($36/1000g). 4 1 ⁄ 2 cups flour ; 1 tsp. Have you tried Supermercados Pueblo or Supermercados Amigo (owned by Walmart)? I can’t seem to find a reliable and affordable supplier of almond paste here in England. Ingredients. Although chocolate figures largely into the equation for many of my favorite desserts, as much as I love Chocolate Orbit Cake, I’d have to pick this Almond Cake as the one that I would choose to sustain me through thick and thin. Almond Boterkoek {Dutch Butter Cake} makes 1 8-inch cake, about 12 servings. https://www.thespruceeats.com/dutch-bread-cake-and-pastry-recipes-1128449 This is a fantastically easy recipe, thank you! I am sure you will have many more fans. This cake is absolutely amazing. I’ll let you know if I notice anything when I slice it. Although chocolate is wonderful with this buttery almond cake, this cake shines equally bright when paired with lightly sweetened fresh peaches, plums, oranges, apricots, or whatever berries are the most spectacular at the time. I kindda had a mini dough explosion in the oven (and I’d used a 9″ pan, with 2″ high sides). Refrigerate the almond paste until you're ready to assemble the cake. Guess what cake will be baked for Mom’s next birthday? Thank you for this David! French moment, on Page 204, it’s actually Grand Central Terminal – not Grand Central Station. I just love the almond fragrance and flavor. I like topping it with a glaze of powdered sugar, milk, and almond extract. (I feel a bit dumb now after reading in the comments above that several others used a 7 oz tube of almond paste with good results!) Cut a small slit in top of each cookie. All the French bakeries have outlets here. butter, at room temp. Yum. Maybe I’ll try to adapt the basic yogurt cake recipe…. Made this cake last night and tasted it about an hour after it was unmolded – DELICIOUS. It uses no flour. Optionally you can add some color and shape it in a log. Thanks for posting a favorite!! Hmmm, and last week got some almond paste. If I were to buy it from a store I wonder how much they would sell it for. when I was in france I had these noisettes muffins by Bonne Maman that look like they’d have the same moistness and texture. It’s perfect the way it is! And what type of frosting (if any) do you think would be good for this cake? Cool down Remove from pan on wire rack. And while I am printing this recipe right now to make this weekend, I’m not sure it’s my personal desert island cake. I’ve also served it successfully with quick-candied cherries or poached pears with chocolate sauce. For Filling: Grind the blanched almonds, mix with sugar, beaten egg and lemon peel and grind once more. We ordered the Biscoff Spread after you wrote about it – and reordered 3 times! I’m making it with less butter, today (a mere 4 oz.) If you are feeling the need for Passover in July (like some who start shopping for Christmas at about the same time…), you might like Passover Brown Butter Almond Cake . At one point I was afraid that the batter was going to overflow my standard 9-in pan, but it didn’t and I ended up with a tall beautiful cake Next time I may use a springform pan. I later made the cake twice with 8 oz. of butter and though scrumptious, it tasted more of butter cake than of almond cake. I don’t know if it’s a French thing, but these guys love cake for breakfast! You will need blanched almonds (which you can blanch yourself if you prefer), powdered sugar, an egg white, and almond extract if you like. Thanks again. And I offer because I can’t say that I’ve seen almond paste here in Calgary. David, also wanted you to know you have inspired me to start a gourmet line of ice cream called Chubby Pug Ice Cream (named for my beloved dog, Sydney. My first attempt at a delicious, elegant (served with Matzo Toffee Crunch, on the side, of course) Passover dessert, that was really good and didn’t remotely taste like cardboard. 1. I have never mixed a cake in a food processsor. Cut in wedges or diamonds. This is going to be one of my go-to recipes. Can’t wait to try it with almonds. The final result is a very dense, chewy torte. It is very popular around the St Nicholas celebration (December 5). www.ambacht.co.uk/2015/12/dutch-almond-paste-biscuits-gevulde-koek-recipe Making almond paste is easy!!! I like salt quite a bit, especially with the strong taste of nuts to counterbalance it. Dutch letters started in the United States by Dutch immigrants and are referred to as a “Dutch Letter” or “Almond Patty.” Source: Wikipedia Since Dutch Letter Pastries only require 5 ingredients, they consequently are easy to make. I have made this cake many times and it is a favorite of my co-workers at Crate and Barrel here in Seattle. Thank you David! I will have to try the almond cake now too. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don’t overbeat it.). Well, I made the cake and WOW. I’m so pleased to see from Anisa’s comment above that almond paste is available at Tesco! Subscribe and receive David's free guide to the best pastry shops in Paris, 1. tracy: Since the batter is somewhat sticky, I recommend both greasing the bottom and using parchment as extra insurance the cake will come out. I ran back for a second piece and tried it with whipped ream and then chocolate frosting (which I was skeptical about)… Both were equally divine. I get raves. It sounds like it could work for some members of my family. For Dough: Knead all the ingredients for the dough in to a firm ball. Mine leaked out the bottom a tiny bit, so I stuck some foil underneath it, but otherwise had no problems. Add one egg white, a pinch of salt and one teaspoon of almond extract. To get the paste fine enough, enlist your food processor. Thanks, as always, David. (So no need to panic if it settles as it cools. Hi David, Scroll down to view description of our pastries and tarts. Cooking in Mexico: Thanks for passing along that recipe for homemade almond paste. My grandmother makes something similar with hazelnuts which I adore as well. Hey, I live walking 5 minutes from the BAY OF CADIZ. If you have experience with this recipe, do you think that the sugar could be reduced? Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike. Think it over and keep up the entertaining and well-written posts! It is a very reliable recipe and can be tweaked in many different directions. I posted an almond cake recipe just a couple of months ago during Passover. If this turns out anywhere near as well as the Spiced Apple Cake people will be lining up at my door! I made the cake with 7 oz of almond paste and I think it works just fine (actually I noticed the previous version called for 6 oz.). Larisa: It would likely work quite well; let me know how it turns out~. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand. ), David, So that’s why I dialed up the quantity. It was really, really good. Mandelmasse or Pâte d´amandes. I wish I could say the fruitcakes I make and sell for the holidays (10% to charity) but that coconut cake rules all. I can’t find Cuisinart here in Switzerland and I’m sure they are the best. Oh, I’d forgotten about this cake. A blogger friend of mine, Les rêves d’une boulangère posted an orange and almond flour version here just the other day: Orange and Almond Cake. It may become so thick that you need to pulse the food processor. Mom and I both love almond flavored desserts-especially ones using almond paste or marzipan. How does it compare to the traditional Tarta de Santiago which is a traditional treat in Spain? salt 1 tsp. But as you know, it’s good to be vigilant when things are baking. I will search for the almond paste in the food basements of the department stores in Tokyo. It makes quick work of the job and breaks up the almond paste very well. Stir in the almond extract. I LOVE Almond so I can’t wait to try out this recipe. This cake looks wonderful and simple and pure. Sugar? Thanks! Thanks very much for sharing the recipe. The Odense website is very helpful and the apple in a bag thing will help for semi-dried out almond paste. Maybe this will be the next. I am actuallu baking this tomorrow, so if by any chance you have a chance to respond before then, that would be great! It can also be frozen for up to two months. It was absolutely delicious with South Carolina peaches and a dusting of powdered sugar! Thanx David! I absolutely love almond cake and its versatility. I have passed along the recipe to many of them. 4. http://picasaweb.google.com/LisaBergtraum/IBakeErgoSum#5500566445626799938, Oh, and of course I acknowledged that it’s your recipe! Maybe David can come up with an even more tasty recipe. Seal the edges, bring the log together to form a ring, using the filling to join it together. I made this fabulous cake for the first time on Sunday. I can find, and do have 41% almond paste. 5. I bet it makes the cake so moist. 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