the best thing you’ll ever taste. seriously.

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this almond cake recipe is something that I came up with (and after much trial and error perfected) out of my love for pignoli cookies. its rich, moist, fluffy, not too sweet, and has the delicate lovely flavor of almonds! you have to try it and you should seriously consider yourself to be extremely privileged right now because I am about to give you the recipe…

LORI’S ALMOND CAKE

 

2 sticks butter, softened, more for buttering pan

1 cup sour cream, at room temperature

1 tsp baking soda

2 cups sifted cake flour (you can use all purpose flour but trust me the cake flour just makes it so much lighter and delicate, you should be able to find it in the baking aisle in a box, my favorite brand is this one

1/2 teaspoon sea salt

1 1/2 cups sugar

7-oz tube almond paste, cut into small pieces

4 egg yolks, at room temperature

1 1/2 tsp almond extract

Confectioners’ sugar, for sifting over cake

 

Preheat the oven to 350 degrees F. Butter sides and bottoms of one 9-inch springform pan; line sides and bottoms with parchment paper. Butter the paper. (You may forego the parchment paper as long as you are generous with the butter on the pan itself.) Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. 2. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar until fluffy. Add the almond paste, a little at a time, at medium speed, and beat for 8 minutes. Beat in the egg yolks one at a time, and mix until incorporated. It will look curdled; don’t worry. Blend in the almond extract and sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture, just until blended. 3. Pour the batter into the prepared pan and spread evenly. Bake about 1 hour. It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan. Remove from the oven and place on a baking rack to cool in the pan. When ready to serve, sift confectioners’ sugar on top and slice like a pie. Behold the celestial magesty of this cake!

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