Nana's Almond Butter Cake
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 cup
Sugar1 tsp
Baking Powder1 tsp
Salt3 large
Egg1 tsp
Cinnamon1 cup
Water (warm)Directions:
1
Put oven rack in middle position and preheat oven to 350°F
2
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
3
Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes
4
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
5
Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap
6
Press dough (through plastic wrap) evenly onto bottom
7
Discard plastic wrap
8
Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard)
9
Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth
10
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
11
Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface
12
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
13
Trim ends of strips flush with edge of pan
14
Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces
15
(If dough becomes too soft, chill until firm
16
) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan
17
Discard any remaining strips
18
Bake until pale golden, about 45 minutes
19
Cool in pan on a rack 10 minutes
20
Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes
21
Put oven rack in middle position and preheat oven to 350°F
22
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
23
Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes
24
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
25
Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap
26
Press dough (through plastic wrap) evenly onto bottom
27
Discard plastic wrap
28
Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard)
29
Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth
30
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
31
Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface
32
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
33
Trim ends of strips flush with edge of pan
34
Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces
35
(If dough becomes too soft, chill until firm
36
) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan
37
Discard any remaining strips
38
Bake until pale golden, about 45 minutes
39
Cool in pan on a rack 10 minutes
40
Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes