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Italian Almond Cake Recipe

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This recipe for Italian Almond Cake is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups sugar
Pinch of salt
3/4 cup of cake flour
1/2 teaspoon baking powder
3 large eggs, at room temperature
1/2 cup of whole milk
14 oz. blanched slivered almonds (about 3 1/2 cups)
8 tablespoons unsalted butter, at room temperature
Directions:
Directions:
Adjust an oven rack to the middle position and heat the oven to 350º.
Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper.
Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely.
Process the almonds, 1/2 cup of sugar and the salt in a food processor until finely ground with a texture that resembles flour, about 10 seconds.
Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
Using an electric mixer, cream the butter and remaining 3/4 cup of sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating briefly after each addition to incorporate.
Add the ground almond mixture and beat until just incorporated.
Add the milk and beat until just incorporated.
Transfer the batter to the prepared pan and smooth the top. Bake until the cake is puffed and golden on top about 30 to 40 minutes rotating the pan halfway through the baking time.
Insert a toothpick until it comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan and let the cake cool to room temperature, 2 to 3 hours.

 

 

 

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