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.

Nanboni Wakgari
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This cake is a little time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert.


Eric Harrington
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I'm not sure what I did wrong, but my cake didn't turn out very well. It was dry and crumbly.


Tharu_zan
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This cake is a great addition to any party or potluck. It's easy to make and always a crowd-pleaser.


kearabetswe Ledwaba
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I would recommend this cake to anyone who loves pineapple and almond butter. It's a unique and delicious dessert.


Lolbit The FNaF Gamer
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Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.


Jeewan Lama
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This cake is very dense and moist. I think it would be better with a lighter texture.


Orefile Matjila
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I had some trouble getting the cake to bake evenly. The top was cooked through, but the bottom was still a little gooey.


Edinah Moraa ongwae
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This cake was a little too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.


Umair Saleem
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I love the combination of pineapple and almond butter in this cake. It's a unique and delicious flavor.


Olamilekan Ayomide
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This cake is a great way to use up leftover pineapple. I always have a few cans of pineapple in my pantry, so I'm always looking for new recipes to use them in.


Liliana Pineda
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I made this cake for my daughter's birthday, and she loved it! She said it was the best cake she'd ever had.


Kain Deville
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This cake is so easy to make, and it always comes out perfect. I love that I can use fresh or canned pineapple, depending on what I have on hand.


Mental Jutt
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I'm not a big fan of pineapple, but this cake was delicious! The almond butter added a richness and depth of flavor that balanced out the pineapple perfectly.


anastasiababyangels nursery
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This cake was a hit at my party! It was so moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making this again.