NANA'S ALMOND BUTTER CAKE

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Nana's Almond Butter Cake image

Categories     Cake     Dessert     Bake     Easter     Quick & Easy     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 plus 1/8 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3 large eggs
1/3 cup almond paste (not marzipan; 3 1/2 oz)
1 teaspoon cinnamon
1/4 cup warm water
Special Equipment
a 9- to 9 1/2-inch (24-cm) springform pan

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
  • Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes. Put 3/4 cup dough between 2 large sheets of plastic wrap and roll out into a 9 1/2-inch round, then chill 15 minutes.
  • Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap. Press dough (through plastic wrap) evenly onto bottom. Discard plastic wrap.
  • Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard). Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth.
  • Beat together reserved whites and remaining 1/8 teaspoon salt in a medium bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then fold in almond paste mixture gently but thoroughly.
  • Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface.
  • Remove top sheet of plastic from remaining dough and cut dough into 1/2-inch-wide strips, then arrange 6 strips 1 inch apart diagonally across almond mixture. Trim ends of strips flush with edge of pan. Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (If dough becomes too soft, chill until firm.) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan. Discard any remaining strips.
  • Bake until pale golden, about 45 minutes. Cool in pan on a rack 10 minutes. Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes.

Ch muslim M shabbir
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I'm not sure what I did wrong, but my cake turned out dry and crumbly. I'm going to try again with a different recipe.


Non Khan
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This cake is very moist and flavorful, but it's a bit too dense for my taste.


Tanan Ahmed
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I'm not a huge fan of pineapple, but I really enjoyed this cake. The almond butter flavor really shines through.


Aditya Mahadev
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This is my new favorite cake recipe! It's so easy to make and it's always a crowd-pleaser.


Sakai Morningstar
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I made this cake for a potluck and it was a huge hit! Everyone was asking for the recipe.


Sharif uddin Mahin
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I followed the recipe exactly and my cake turned out perfect! It's so moist and flavorful.


Alf Mumby
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This cake was a bit too sweet for me, but my kids loved it. I think I'll try reducing the sugar next time.


Sardar Qadeer
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This cake is a bit more dense than I expected, but it's still very good. I think it would be perfect with a dollop of whipped cream or ice cream.


Alaa Zrayka
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I was a bit skeptical about the almond butter in this cake, but I was pleasantly surprised. It added a nice richness and depth of flavor.


emma Vagg
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This cake is so moist and flavorful! I love the combination of pineapple and almond butter.


Kamran Mustafa
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I've made this cake twice now and it's always a winner. It's so easy to make and it's always moist and flavorful.


Ali Tanveer
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This cake was a huge hit at my party! Everyone loved the moist texture and the delicious flavor of the pineapple and almond butter.