Best Almond Cake

From Cook's Illustrated | January/February 2014

Why this recipe works:

To create an Almond Cake with a great appearance and superior almond flavor, we used finely ground almonds, which had a more pronounced almond flavor than almond paste, which is used in most cake recipes. And to create a light cake with a moist open crumb, we used the protein… read more

To create an Almond Cake with a great appearance and superior almond flavor, we used finely ground almonds, which had a more pronounced almond flavor than almond paste, which is used in most cake recipes. And to create a light cake with a moist open crumb, we used the protein structure of eggs in place of the denser gluten structure created from using all-purpose flour.

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Best Almond Cake

To perfect this elegant European dessert, we deepened its flavor and lightened its texture—and did it all in a food processor.

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Serves 8 to 10

If you can’t find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping. Serve plain or with Orange Crème Fraîche (see related content).

Ingredients

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