Ingredients

7 oz almond paste

3/4 cup granulated sugar

1/2 cup unsalted butter (softened)

3 large eggs (room temperature)

1 tsp almond extract

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp salt

1 tsp baking powder

1/4 cup whole milk (room temperature)

1/2 cup sliced almonds (optional, for topping)

3 tbsp granulated sugar (for topping, vanilla bean sugar recommended)

Powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat the oven to 325°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper.

Step 2: In the bowl of a food processor, add the almond paste and granulated sugar. Pulse until the mixture resembles fine crumbs.

Step 3: Add the softened butter to the food processor and process until the mixture is smooth and creamy.

Step 4: Add the eggs, vanilla extract, almond extract, and milk. Mix until combined.

Step 5: In a separate bowl, whisk together the flour, salt, and baking powder.

Step 6: Add the dry ingredients to the food processor and blend just until the flour mixture disappears. Avoid overmixing.

Step 7: Pour the batter into the prepared cake pan and smooth the top. Sprinkle with granulated sugar and sliced almonds if desired.

Step 8: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Tips & Variations

Use vanilla bean sugar for a more fragrant topping or substitute with cinnamon sugar for a warm twist.

Room temperature eggs and milk help ensure a smooth batter and even baking.

For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free flour blend.

Adding a splash of orange zest can brighten the almond flavor beautifully.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. To enjoy the best texture, bring to room temperature before serving. This cake also freezes well—wrap it in plastic and foil, then thaw overnight in the fridge. Reheat gently if desired.

FAQs

Can I make this almond cake without a food processor?

Yes, you can soften the almond paste by mashing it with sugar using a fork or whisk until crumbly, then beat in the butter with an electric mixer. However, a food processor helps achieve a smoother batter more easily.

Is almond paste the same as marzipan?

Almond paste and marzipan are similar but not identical. Almond paste contains less sugar and is coarser, making it ideal for baking. Marzipan is sweeter and smoother, often used for candy and decorative purposes.