Easy Almond Cake with Almond Paste

I never knew almond paste existed until I was in my thirties. Growing up, almonds were just those crunchy nuts my mom put in salads or packed in my lunch box. When I first tasted a slice of almond cake made with almond paste at a friend’s house, I couldn’t believe the difference – it was nothing like the almond-flavored treats I knew.

That’s because almond paste brings something special to baking that regular almonds just can’t match. It adds this rich, sweet almond flavor that goes all the way through the cake, not just in little nutty bites here and there. If you’ve never baked with almond paste before, don’t worry – this cake is actually easier than you might think.

What Kind of Almond Paste Should I Use?

When shopping for almond paste, you’ll find it either in tubes, cans, or sometimes in blocks near the baking supplies. The most common brands like Odense or Solo work perfectly for this cake, but avoid using marzipan as a substitute since it’s much sweeter and has a different texture. Good almond paste should be firm but pliable, with a natural almond color and smell – if it’s too hard or dry, it might be old. For the best results, make sure your almond paste is at room temperature before mixing it into your cake batter, as this will help it blend more smoothly with the other ingredients.

Options for Substitutions

While some ingredients in this almond cake are essential for its signature taste, here are some helpful substitutions you can try:

• Almond paste: This is really the star of the show and can’t be substituted without completely changing the cake. If you can’t find it in stores, you can make your own by grinding blanched almonds with sugar and egg white in a food processor until smooth.
• All-purpose flour: You can swap this with cake flour for an even softer texture (use 1 cup plus 2 tablespoons of cake flour), or use gluten-free all-purpose flour blend with xanthan gum for a gluten-free version.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the kosher salt to 1/4 teaspoon. For dairy-free needs, you can use a good quality plant-based butter substitute, but the texture might be slightly different.
• Slivered almonds: Feel free to use sliced almonds, chopped whole almonds, or even leave them out if you prefer. The cake will still taste great!
• Almond essence: You can use almond extract instead – they’re basically the same thing. In a pinch, vanilla extract works too, though you’ll lose some of that intense almond flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making almond cake comes from working with almond paste – if it’s too cold or lumpy, you’ll end up with uneven texture throughout your cake, so make sure to break it into small pieces before beating it with sugar until completely smooth. Another common mistake is using cold eggs and butter, which can cause the batter to curdle and result in a dense, heavy cake – letting these ingredients come to room temperature (about 1 hour on the counter) is crucial for achieving that perfect, tender crumb. To prevent the slivered almonds on top from burning, add them halfway through the baking time rather than at the beginning, and keep an eye on the cake’s color – it should be golden brown, not dark brown. For the most accurate results, use a kitchen scale to measure your ingredients, especially the almond paste, as too much or too little can significantly impact the cake’s texture and moisture level.

What to Serve With Almond Cake?

This sweet almond cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it’s rich and nutty, I like to serve it with fresh berries or a berry compote on the side – raspberries and strawberries work especially well with the almond flavor. For a simple but tasty dessert plate, add a dollop of lightly whipped cream or a scoop of vanilla ice cream. If you’re serving this for brunch, consider adding some crispy bacon on the side to balance out the sweetness with a bit of salt.

Storage Instructions

Keep Fresh: This almond cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of parchment paper on top of the cake before closing the container – this helps maintain its perfect texture and prevents the top from getting sticky.

Refrigerate: Want to keep it longer? Pop it in the fridge in a sealed container, and it’ll stay good for up to a week. Just remember that the texture might become a bit more dense when chilled, but it’s still super yummy!

Freeze: This cake freezes really well for up to 3 months! Wrap it tightly in plastic wrap, then in foil, and place it in a freezer bag. When you’re ready to enjoy it, just thaw it overnight in the fridge. If you want to dust it with powdered sugar, wait until after it’s completely thawed.

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup all-purpose flour (125 g)
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 2/3 cup almond paste (198 g)
• 1 cup white sugar (200 g)
• 3/4 cup unsalted butter (170 g, room temperature)
• 1/4 teaspoon almond essence
• 4 large eggs (at room temperature)
• 1/2 cup slivered almonds (46 g)
• Powdered sugar (for optional dusting)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 325°F (163°C).

Lightly spray a 9-inch round cake pan with nonstick cooking spray to prevent sticking.

Line the bottom of the pan with parchment paper for easy removal after baking.

Set the prepared pan aside for later use.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

This step ensures that the baking powder and salt are evenly distributed throughout the flour.

Set the bowl of dry ingredients aside.

Step 3: Mix Almond Paste and Sugar

In a large mixing bowl, use a hand mixer set to medium-high speed to beat the almond paste and sugar together.

Continue mixing until small crumbs form, which helps in evenly distributing the almond paste throughout the mixture.

Step 4: Cream Butter and Combine Wet Ingredients

Add the butter to the almond paste and sugar mixture, then beat until the mixture becomes light and fluffy.

Next, mix in the almond extract, then add the eggs one at a time, ensuring each egg is fully combined before adding the next.

Step 5: Combine Wet and Dry Ingredients

Gently add the dry ingredients to the wet mixture, and mix on low speed until just combined.

Be careful not to overmix the batter as this can lead to a dense cake.

Once combined, pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 6: Add Toppings and Bake

Sprinkle sliced almonds evenly over the top of the batter.

Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.

A few crumbs clinging to the toothpick are perfectly fine.

Step 7: Cool and Serve

Allow the cake to cool completely in the pan before removing.

Once cooled, lightly dust the top with confectioners’ sugar if desired.

Cut into slices and serve to enjoy this delicious almond-flavored cake.