David's Almond cake

David Lebovitz that is.  THE David Lebovitz.  My good friend and fellow pastry chef Jill Peterson and I LOVE him.  Word of caution: I am really into CAPS when I talk about DAVID!   Through the years I have found a handful people who I trust in regards to recipe content.  David has always come through.  Not only are his dessert recipes stellar, his writing is very funny and I find myself reading through his cookbooks much like a short story novel.  

One of my favorite recipes I use on a weekly basis is his Almond Cake. Usually I would write out the recipe, but this time I am going to link David's post:


Please check David out and see for yourself why I admire him so much.  

When you make this recipe yourself here are a few tips from my experience:

  • David calls for 8 ounces of almond paste.  If you are not a professional chef you will find that most grocery stores sell almond paste by the 7 ounce tube.  Only buy one tube and only add 7 ounces, it will still turn out great. 
  • You can find almond paste by the pie filling/Jello section of most grocery stores
  • If you have almonds, sugar, honey,and a food processor at home you can make your own almond paste: http://www.foodnetwork.com/recipes/almond-paste-recipe.html
  • If you do not have a food processor do not make this cake.  I have only attempted to make this once using a mixer and a paddle attachment.  The final texture was weird and it was really frustrating for me to make.  
  • I like to add a little more almond extract than Dave suggests.
  • You can make your own nut paste using any nuts. See the link above to make your own paste.
  • This cake holds very well at room temperature.  As long as it is wrapped well, it actually tastes better on day two and three.  Weird right?
  • This a chameleon recipe and is great for all cake applications: Bundt cakes, cupcakes, layered cakes.  Check out some of the pictures I have taken to your left!  It also pairs with well with everything: chocolate, nuts, and fruits.  


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