Almond Cake - Italian

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http://www.cooksillustrated.com/recipes/3624-italian-almond-cake?incode=MCSCZ00L0

ITALIAN ALMOND CAKE
Published April 11, 2007. From ATK Books

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WHY THIS RECIPE WORKS:
We built our almond cake recipe around sweet almonds, which (unlike bitter almonds) are easy to find in the supermarket. Once we were in the kitchen, our first challenge was to determine the ratio of flour to almonds—the answer proved to be 3/4 cup flour to 3 1/2 cups ground almonds. Any more… read more

MAKES ONE 9-INCH ROUND CAKE, SERVING 8 TO 10

Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.This recipe was published in our cookbook The Best Make-Ahead Recipe.

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Ingredients

  • INGREDIENTS
  • 14 ounces blanched slivered almonds (about 3 1/2 cups)
  • 1 1/4 cups sugar (8 3/4 ounces)
  • Pinch salt
  • 3/4 cup cake flour (3 ounces)
  • 1/2 teaspoon baking powder
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk

Preparation

Step 1

INSTRUCTIONS
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper.

2. Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds, 1/2 cup of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 10 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.

3. Using an electric mixer, cream the butter and remaining 3/4 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating briefly after each addition to incorporate. Add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated.

4. Transfer the batter to the prepared pan and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 30 to 40 minutes, rotating the pan halfway through the baking time.

5. Let the cake cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan and let the cake cool to room temperature, 2 to 3 hours.

6. To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.)

7. To Serve: The cake can be served at room temperature or warmed. To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.

To Serve Right Away:

Let the cake cool at room temperature for about 1 hour before serving.

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