1 cup sugar
1 stick (1/2 c.) butter
1/2 tsp. almond extract
1 Tbs. amaretto (optional)
3 large eggs
1 cup almond flour (I use Bob's Red Mill brand)
1/3 c. flour
1/4 tsp. baking powder
Powdered sugar for the top OR
1/4 c. toasted, sliced almonds (optional) and
1 tsp. sanding sugar (optional)
8" cake round pan
Parchment paper, cut to fit inside cake pan
1. Preheat the oven to 350 degrees and place rack near the bottom of the oven.
2. Butter the sides of 8" cake pan; place parchment circle into the bottom of the cake pan.
3. Add butter and sugar to bowl of a stand mixer and mix on medium speed until smooth. Add almond extract, and if using, amaretto and mix until incorporated. Add eggs, one at a time, mixing until each is incorporated. Add the almond flour and mix on medium speed until well combined.
4. Add the flour and baking powder and mix until just blended.
5. Pour or scoop batter into prepared pan and spread to an even thickness. If you'd like, spread 1/4 c. of toasted sliced almonds on top and sprinkle with 1 tsp. of sanding sugar.
6. Bake until cake is golden brown on top and a toothpick inserted into center comes out clean, 30-35 minutes. Remove from oven, place pan on a rack and cool completely.
7. To serve, slide a knife around the edge of the pan, tip cake onto a plate, remove parchment and then turn the cake over so it's right side up. If you did not top with almonds and sugar, dust with powdered sugar.
Serves 6-8 people.
Good to know
Wonderful with a side of fresh fruit, especially strawberries or raspberries, and sweetened whipped cream.
Sanding sugar can be purchased at any well-stocked cooking store. It is large-crystal white sugar, and is good in this dish and as a topping for homemade pie or sugar cookies. As long as you keep it dry, it will last for a long time.