crunchy almond cake

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

1 c. sliced unblanched almonds (4 oz. / 113g)

Melted butter for the pan

¼ c. demerara sugar (1.8 oz. / 50g)

¾ c. plus 2 tbsp. all-purpose flour (118 oz. / 118g)

1 tsp. baking powder

¾ tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt

7 oz. (198g) almond paste

1½ sticks unsalted butter (6 oz. / 170g), at room temperature

⅔ c. granulated sugar (4.7 oz. / 133g)

4 large eggs (7 oz. / 200g), at room temperature

¼ c. amaretto (2 oz. / 57g)

2 tsp. vanilla extract

Note: Ingredients may have been altered from the original.

Directions at oprahdaily.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer