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Chez Panisse Café Almond Cake
This Almond Cake Recipe from Chez Panisse Cafe Is Everything James Ransom

Taken straight from the kitchen of Chez Panisse, this almond cake recipe is an easy-breezy way to impress friends and guests. All it requires is a food processor and a few minutes of your time before--voilà--you have a beautiful, Instagram-worthy dessert.

Makes 8 to 10 servings

Butter, for greasing the pan

1 cup all-purpose flour, plus extra for dusting the pan

1½ teaspoons baking powder

¼ teaspoon kosher salt

1¼ cups granulated sugar

7 ounces almond paste

1¼ cups unsalted butter, at room temperature

6 large eggs, at room temperature

Confectioners’ sugar, for dusting

1. Preheat the oven to 325°F. Butter a 9-inch round springform pan, then dust the pan with flour, tapping out the excess.

2. In a bowl, sift together the flour, baking powder and salt. Set aside.

3. In the bowl of a food processor, combine the granulated sugar with the almond paste, and process until well mixed. Add the butter and process until the mixture is light and fluffy. With the food processor running, add the eggs, one at a time, processing after each addition until fully incorporated. Add the flour mixture and process just until thoroughly blended.

4. Pour the batter into the prepared pan. Bake the cake until a wooden toothpick inserted into the center comes out clean and the center feels springy when gently pressed with a fingertip, 1 hour to 1 hour 15 minutes. Let cool in the pan on a cooling rack for 20 minutes. Run a thin knife blade along the inside edge of the pan to loosen the cake, then unclasp the latch and lift off the rim. Using a wide metal spatula, carefully slide the cake onto the rack and let cool completely.

5. Transfer the cake to a cake plate or stand and dust the top with confectioners’ sugar. Serve immediately.

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