Almond Butter Cake with Lemon Thyme Cream
Heres your almond cake Brookie, now get off my ass about it, K?
It seems like forever since the last time I participated in Sugar High Friday (or any blog event for that matter), but I am starting to get my act together- dontchya think? I mean jeez, this is my second post in one week. Kudos to me.
Habeas Brulee is hosting SHF this month (follow that link. Now. Seriously, it's worth it to see the freakishly adorable little girl with marshmallow all over her face), and she picked "sweet gifts" as her theme, which gives me the chance to show some love for my sister Brooke. Which I have not yet had a chance to do on this blog.
In a nutshell, Brooke is the most hilarious person I know. I am so glad my parents decided to have another kid right after having me (she is barely a year younger than I, and I don't know that I should use the term "decided", as I'm pretty sure we were both accidents...happy accidents). Some of my most treasured childhood memories include Brooke and I lying on our tummies watching "Anne of Green Gables", making fun of the way they danced on "Kids Incorporated" (children of the 80's who had the disney channel will get the reference- it's where Fergie of the Black eyed Peas got her start in showbiz), or stuffing pillows under our clothers and running down the hallway and colliding into eachother (member that Brooke?). We were always entertained as long as we were together. We didn't require much in the way of toys, as we had our sence of humor to keep us busy. Good lord, could the two of us giggle.
Fast forward twenty some odd years, and not much has changed. We're still total dorks when we get together, cracking up at whatever gross or self-depricating joke the other has to tell. In my sister's presence, I somehow become twelve again- which is a pretty awesome state of mind.
Anywho (B- are you sobbing yet? You are. Just admit it.), now on to this cake. This is a cake that was on my menu when Betty first opened, and Brooke and my mom came in for dinner. At that time, it was served alongside a dollop of greek yogurt and a fragrant raspberry-rose geranium sauce. Brooke dubbed it a "mouth-gasm" and has been begging for the recipe ever since.
Being the neglectful beeotch that I am, I kept forgetting to give it to her.
I made this cake for her, but she is an accomplished baker in her own right, so even if she does not have a chance to zip down to Seattle (she live a few towns north of here), she now has the recipe- which is what she really wanted.
This cake is delicious with just about anything, or on it's own. Today, it's sandwiching a schmear of lemon-thyme pastry cream (lightened to a spreadable consistency with heavy cream). I'll be putting it back on my dessert menu in May with a tangy balsamic-sour cherry compote and toasted almond creme anglaise. Brooke is now drooling.
Almond Butter Cake
This recipe will produce enough batter for 1 half sheet pan, 2 10" round pans, or 1 terrine loaf pan (my personal favorite).
9 oz (1 1/3 cup) sugar
7 oz almond paste
8 oz butter, softened
6 eggs, at room temp.
1 tsp vanilla
5 oz (1 cup) flour
1 tsp baking powder
3/4 tsp salt
Pre heat the oven to 350 degrees. Spray desired pan with baking release, line the bottom with parchment paper, and spray again.
Sift together the flour, baking powder and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attatchment, mix the sugar and almond paste together until fine textured (it will have a sandy look). Add the butter and mix until well combined. Stop mixer and scrape the bowl with a spatula. return to med-high.
Whisk the eggs and vanilla together and dribble into the bowl (do this slowly with the machine running). Scrape bowl again and mix until batter looks homogenous.
Add the dry ingredients and mix until just combined.
Spread batter into desired pan and bake until a cake tester comes out clean
Loaf pan: 1 hour to 1 hour 10 minutes
Round pans: 35-40 minutes
Sheet pan: 25-30 minutes