There is only one word that adequately describes this case, addictive! I absolutely love anything that is almond flavored. This cake packs a triple punch of almond with almond paste, almond extract and amaretto. I honestly wanted to eat the batter while I was making the cake. The method of mixing produces a really tender and light cake. This cake was also incredibly moist. Make sure to prepare ahead when making this cake since all the ingredients need to be at room temperature for the best result. This recipe came with my Williams Sonoma Provencal Ceramaic Cake Pan. I fell in love with the pan, and the recipe that came with it when I saw it in the store. I have had the pan awhile and was waiting for a perfect spring occasion to bake the cake. I served this cake at a luncheon yesterday. I served a Mediterranean menu of : Roasted Red Pepper Hummus and Traditional Hummus with Pita Wedges, Greek Spinach Pie, Greek Salad, and Watermelon. To accompany the cake, I served it with the most adorable and delicious little strawberries that my mother-in-law grew in her garden.
Honey Almond Cake
Source: Williams Sonoma
For the Cake:
2 1/2 cups cake flour
2 tsp baking powder
1 1/2 tsp salt
1 1/4 cups sugar
5 oz almond paste
3/4 cup milk
1 1/2 tsp almond extract
1 tsp vanilla extract
16 tbsp unsalted butter
1/4 cup honey
For the Glaze:
1/2 cup sugar
1 tbsp water
3 tbsp amaretto
1 tbsp unsalted butter
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325 degrees. Grease and flour Bundt Pan and tap out excess flour.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of a food processor, combine the sugar and almond paste and pulse until the mixture is smooth, with no lumps of almond paste. 10-15 pulses. Set aside.
In a small bowl, combine the milk, almond extract and vanilla. Set aside.
In the bowl of a an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the sugar mixture and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the side of the bowl. Add the honey and beat 1 minute. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Pour the batter into the prepared pan and spread evenly.
Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, 70-75 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, combine the sugar, water, amaretto and butter. Cook stirring frequently until the sugar dissolves 3-5 minutes. Remove the pan from the heat.
Tap the cake pan gently on a work surface to loosen the cake. Set the wire rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 16.