Thursday, April 22, 2010

Warming Meal II: The Almond Cake


I return to the blog so soon.
so soon.
But that is because Warming Meal I is not complete without its counterpart, Warming Meal II:

The Almond Cake

Now, I was in such a hurry to bake this cake and taste it, I didnt really take as many pictures as I usually do.
This is pretty much all I have, save for the finished product…

This cake………………………………………………………sogood.
SURE, its not going to win any beauty prizes, but neither is a bowl of mixed race cauli/brooc soup.
I digress.
I first read of this cake on one of my favorite local (seattle) blogs: The Amateur Gourmet
When the phrases…."crack cake" "a cake that will save your soul" and "sheer perfection" are uttered, I just have to try it.

Almond Cake
Amanda Hesser, Cooking For Mr. Latte

2 sticks butter, softened, more for buttering pan
1 cup sour cream, at room temperature
1 tsp baking soda
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon sea salt
1 1/2 cups sugar
7-oz tube almond paste, cut into small pieces
4 egg yolks room temperature
1 tsp almond extract
Confectioners' sugar, for sifting over cake

1. 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 40-60 min. 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.

It is natural for the cake to fall a bit in the middle….when something is this good, it can be itself in front of you.

I don't have time to write anything else because I am too BUSY thinking about this cake and how I can simultaneously stay away from it AND eat it at the same time.
For the record, I did have to send the remainder of the cake to Todd's office for fear of eating it all in some sort of ambien induced food binge.


  1. That looks very good. Next free day I get I am going to try this out. Thanks for sharing the pictures. I will have to report back to you and let you know how I made out

  2. Honey,

    Did you end up making the cake? It's a winner! Thanks for visiting my blog:)