Make this cake for a yummy weekend breakfast. It’s also wonderful as an afternoon snack or a dessert, served with whipped cream.
1 cup almonds
1 1/4 cups all-purpose flour
1/2 tsp kosher salt
1 tsp baking powder
4 large eggs, at room temperature
1 1/4 cups sugar
1 1/2 sticks unsalted butter, melted and cooled
1/2 tsp almond extract
3 oz almond paste, chopped into pea size pieces
1/4 sliced almonds
Preheat oven to 350 degrees. Butter a 9 inch non-stick cake pan. Dust it lightly with fine, dry bread crumbs.
Spread almonds on an even layer and toast in oven until fragrant, about 8-10 minutes. Cool for a few minutes. Transfer to a food processor and pulse until finely ground.
In a medium bowl combine the ground nuts, flour, baking powder and salt. Whisk to combine.
In the bowl of an electric mixer beat the eggs and sugar until thick and pale yellow. Add the cooled butter, milk and almond extract; mix until well combined. With a rubber spatula gently stir in the dry ingredients and almond paste pieces. Pour batter into prepared pan and sprinkle the top of the cake with sliced almonds. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in pan for 5 minutes.
Turn cake out and cut into wedges. Serves 6-8.