Almond Cake

You might find this lovely cake, flavored with delectable almond paste, in any of the confiseries that dot Belgium’s countryside; come explore this region on a Tulips & Windmills cruise.

Almond Cake

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    lb unsalted butter, room temperature

  • ¾

    C sugar

  • 1

    C almond paste

  • 3


  • tsp baking powder

  • Pinch of salt

  • ¼

    tsp almond extract

  • 1

    T Kirsch or Grand Marnier

  • ¼

    C cake flour


  • Fresh raspberries

  • Confectioner's sugar


Preheat oven to 350°F (176°C). Line an 8" springform (bundt) pan with baking parchment or butter and flour it. Cream butter and sugar together until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating for a minute or two between each addition. Add baking powder, salt, almond extract and liqueur; stir to combine well. With a spatula, gently fold in flour making sure not to overmix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't under-bake. Cool slightly on a cookie rack. Dust with confectioner's sugar and garnish with fresh berries. Cook time: 35-45 minutes.Makes 10-12 servings.


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