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.