Chez Panisse Almond Cake
Delight in the timeless elegance of the Chez Panisse Almond Cake, a rich and velvety dessert that beckons with its sophisticated flavor and effortless charm. This stunning cake features the nutty sweetness of almond paste and a hint of vanilla and almond extract, creating a luxurious aroma and taste in every bite. Topped with a golden layer of sliced almonds and optionally dusted with powdered sugar, this cake is as visually striking as it is delicious. With just 20 minutes of prep time and a simple one-bowl method, it’s perfect for everything from dinner parties to casual gatherings. Serve it as is or paired with a dollop of whipped cream or fresh berries for an irresistibly indulgent treat. Whether you're a seasoned baker or a novice, this easy-to-follow recipe will have you channeling the charm of the iconic Chez Panisse kitchen in no time.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 250 grams almond paste
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 6 pieces large eggs
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 30 grams sliced almonds
- 10 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
Break the almond paste into small pieces and add to the butter and sugar mixture. Beat until fully incorporated, smoothing out any lumps.
Mix in the vanilla extract and almond extract.
Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the sliced almonds evenly over the surface of the batter.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.4 g | 327% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 255.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 403 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
