Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Apricot leather sheet — dissolve for amardine drink, pastry filling
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Apricot leather sheet — dissolve for amardine drink, pastry filling
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350° F. Grease an 8-inch cake pan with non-stick spray or softened butter. Combine the almond paste and sugar in the bowl of a food processor and pulse until well combined, with no visible lumps of almond paste. Place this almond paste mixture in the bowl of a tabletop mixer with the butter and vanilla extract. Cream this with the paddle attachment on medium speed until it is light and fluffy, about 5 minutes. Scrape down the sides of the bowl, and turn the mixer back on to medium speed, adding the eggs, one at a time. Wait until each egg is fully incorporated before adding the next. In a separate bowl, whisk together the cake flour, baking powder, and salt. Scrape down sides of the bowl again, and add about half of the flour, slowly mixing at first, then turning the mixer back up to medium speed once the flour is mixed in. Let it mix for about 1 minute, until the mixture is once again light and fluffy. Add the remaining flour mixture and combine again, slowly and then on medium speed for about a minute. Scrape the batter into prepared pan, place the pan on a baking sheet, and then move them into the oven. Bake for about 40 minutes without opening the oven so that the cake will set, then rotate the pan, and cook for another 5 to 10 minutes, until the cake is golden brown, springs back to the touch, and a cake tester comes out with a moist crumb. Let the cake cool to room temperature on a cooling rack, then turn it out of the pan. Using a long serrated knife, slice the cake in half horizontally. It may help to use the bottom of a springform pan or removable bottom of a tart pan to hold the cake steady. Spread the jam on the bottom layer, from edge to edge. Place the top half of the cake back on top. Dust cake with powdered sugar right before serving.