Thomas Henzi’s California Almond Cake
- 16 oz. almond paste
- 1 cup butter, softened
- 1 3/4 cups sugar
- 1/3 cup triple sec
- 3 large eggs
- 1 cup all-purpose flour
- 1 tsp. baking powder
- Sliced toasted almonds
- Powdered sugar
Preheat oven to 350°. In the bowl of a stand mixer using the paddle attachment, cream together the almond paste, butter and sugar on medium-high speed for 2 minutes.
2. Reduce speed to medium-low, and slowly add the triple sec and eggs. Do not overmix.
3. Sift together the flour and baking powder; add to butter mixture and mix only until blended.
4. Pour batter into a greased and floured 9-in. springform pan. Bake for 45 minutes. Cover the cake with foil to prevent over-browning, and bake for another 30 to 35 minutes.
5. Allow the cake to cool in the pan, and turn out onto a platter. Sprinkle with sliced almonds and powdered sugar before serving.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes