Ingredients
Method
Cake:
- Preheat oven to 350°F with a middle rack. Line the bottom of an 8-inch round cake pan with parchment paper and grease the pan.
- Crumble almond paste into a food processor bowl. Add granulated sugar and pulse until finely ground. Add butter and process until smooth, continuing even if it initially forms a ball. Add eggs and almond extract, then process until combined, occasionally stopping to scrape the bowl's sides and bottom. Sprinkle in flour, baking powder, and salt, then process until blended.
- Pour batter into the prepared pan and smooth the top. Tap the pan on the countertop a few times to remove air bubbles. Top the cake batter with sliced almonds and 1-2 tablespoons sugar, layering half the almonds, sprinkling half the sugar, then repeating with the remaining almonds and sugar.
- Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and cool for 30 minutes. Carefully remove the cake from the pan and return it to the rack to cool completely. If any almonds fall off, press them back onto the top. If desired, dust the cake with powdered sugar or serve with the berry topping.
Nutrition
Notes
Serving and storage: Serve slightly warm or at room temperature. Store at room temperature or the refrigerator for up to 3 days.
Optional berry topping: If you want to add a little something extra this cake pairs wonderfully with whipped cream, jam, and fresh berries. To serve: warm berry jam to thin it out. Spoon jam and whipped cream over the top of each slice of cake and top with fresh berries.