Claire Saffitz Makes Best Crunchy Almond Cake Recipe | Dessert Person

almonds

🥗Healthier: ground walnuts

💰Cheaper: sunflower seeds

Ground walnuts provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

Preheat the oven to 350°F (175°C).

Toast 4 ounces of sliced almonds in a thin layer on a baking sheet for 5 to 7 minutes, tossing halfway through for even toasting.

Prepare a 9-inch cake pan by brushing the bottom with melted butter and placing parchment paper in the bottom, also buttering the parchment and the sides of the pan.

Sprinkle a light coating of 1/4 cup Demerara sugar in the bottom of the cake pan, followed by a handful of toasted almonds, and repeat the layering until you have an even coverage.

In a mixing bowl, combine 3/4 cup plus 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.

Open the almond paste and crumble it into a mixing bowl, ensuring it is soft and moldable.

Add 1/2 cup of granulated sugar to the almond paste and mix with a hand mixer on low speed until combined, then increase the speed until light and fluffy, scraping down the sides as needed.

Add 1/2 cup of melted butter and 1 teaspoon of vanilla extract to the mixture and continue mixing until well combined.

Incorporate 4 large eggs one at a time, mixing well after each addition until fully combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens