CHEZ PANISSE SIMPLE ALMOND TORTE
Truly, this almond torte, made almost entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.
Provided by Alexandra's Kitchen
Categories Vegetarian Pescatarian Baking Shellfish-Free Soy-Free Easter Mothers' Day Christmas Winter Holidays Food Processor Fish-Free Peanut-Free Tomato-Free Oven
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (160 degrees C).
- Beat the Granulated Sugar (1 1/4 cup) with the Almond Paste (7 ounce) until the almond paste is in fine pieces. Or, better, pulverize it in a food processor.
- Beat in the Unsalted Butter (1 cup), Vanilla Extract (1 teaspoon) and Almond Extract (1/8 teaspoon) if using, then cream the mixture until it is light and fluffy.
- Beat in the Egg (6), one at a time, beating well after each addition so the eggs are thoroughly mixed in.
- Mix the All-Purpose Flour (1 cup), Baking Powder (1 1/2 teaspoon), and Salt (1/4 teaspoon), and beat in just until thoroughly blended.
- Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.
- Let cool for about 20 minutes before releasing the sides of the springform pan. Add Powdered Confectioners Sugar (to taste), if preferred.
Nutrition Facts : Calories 68 calories, Carbohydrate 6.8 g, Sugar 5.1 g, Sodium 25.9 mg, Protein 1.0 g, Fat 4.1 g, Fiber 0.2 g, SaturatedFat 2.0 g, TransFat 0.0 g, Cholesterol 24.6 mg, UnsaturatedFat 1.0 g
CHEZ PANISSE ALMOND CAKE
Make and share this Chez Panisse Almond Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 1h20m
Yield 1 9inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and position the rack to the center of the oven.
- Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
- With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
- Now add the butter and beat for a few minutes until light and fluffy.
- In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
- Add the vanilla.
- Mix together the flour, baking soda and salt with a whisk.
- Stir the dry ingredients into the batter until just incorporated.
- Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- The baking time may take a but longer due to the variation in different brands of almond paste.
- Cool the cake on a rack before serving.
- This cake is extremely moist and will keep well for up to a week if well-wrapped.
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