It was just a few days before Easter and by God it was a real gift knowing that, for at least a few more weeks, my life would be MCAT-less. I finally made that Parsnip cake I’d been wanting, and in doing so surprised even myself. Then, I resolved to bake for people other than myself, because honestly, that’s why I wake up in the morning. I love being able to give to other people. Cookies weren’t an option because with the medical school application over my head, I couldn’t dedicate the at minimum, 5 days it would take to make all those cookies. Instead, I turned to the only cake I knew like the back of my hand, the almond cake. Initially, I resolved to make my professor a cake, then my Aunt, then my two close friends, and then suddenly, the list magnanimously grew until I counted 17 total cakes. Starting at 9 AM I weighed and pulsed and timed 48 minutes until I hit cake 17 at 2:45 in the morning. I hit 17 only to realize that I never put my family on my cake-making list, and so the list grew to 18.
I delivered the cakes and was surprised by what I received in return, multiple requests for the recipe. I can’t begin to explain what that meant to me. One of my greatest joys is being asked for one of my recipes. In some part, it’s because I realize that without the kindness of strangers, cooking may have never taken a foothold in my life. Sharing recipes is a way for me to give back what others once gave to me. Perhaps a larger part though, is knowing that when I give the recipe away, that person gets a little piece of me. I can smile knowing, that when they use that recipe and hopefully bring joy to someone else, I had a small part in that.
With that, see the recipe below. But before you do, note 3 things.
First, this is a radical cake. It has won over non-sweet eaters. When I delivered my last cake, my friend was grateful but he felt kind of bad. Neither he nor anyone in his family likes sweets. He thought he would either have to accept the cake and waste it, or reject the cake and make me feel bad. I actually fall in line with his sweet-adverse view, so I was extremely adamant that he try the cake before making a decision. His response was “this is crazy, but its the perfect amount of sweet… I have never had a cake like this”. So, BEWARE, its a paradigm shifter. Hence the post title.
Second, this cake is a strange bird. It does NOT get stale with time, it gets better. You can keep it around for up to 2 weeks. If you can manage to do that, it will only get better as it ages. That, along with the fact that it bakes up like a cratered moon, makes it the perfect cake for shipping to loved ones living in faraway places.
Last and most important, my cake has a secret. The recipe for this cake is readily available through either the NYT recipe archive or the Genius Desserts cookbook. However, if you follow their recipe, your cake won’t be spectacular. It is very difficult to get your hands on quality almond paste, and unfortunately, much of this cake revolves around that one ingredient. Almond pastes are typically saccharine, preservative-laden, and expensive tubes of goop. When I decided to make this cake, I knew I had to figure out how to make my own almond paste, and I did. I’d like to pretend that I mastered rocket science or did something super incredible, but honestly, the recipe for the almond paste can’t get any easier. Additionally, you don’t end up dirtying extra dishes because the almond paste is made in the same container as the cake (the food processor bowl) and you don’t have to wash the bowl out after making the paste! So please, make the almond paste.
Almond Cake (and Paste) Recipe
•Please note that the cake relies upon buying a good extract. The great thing is that given the amount of extract you use, the pure stuff won’t cost you your left lung or even the tip of your left pinky. Nielsen Massey is an excellent brand, but when I ran out, I found the “Simply Organic” brand on sale at Whole Foods and my cake tasted amazing. Please do not buy imitation almond extract. If you can’t find the good stuff in a store near you, Amazon now sells one of the brands I like. •Do see the note I put with the salt. There is a very real difference between Diamond Crystal and Morton Kosher Salt. See this article. I am not saying that you have to rush out and buy one simply because I think it is best, but I am saying that you should try and account for whichever one you choose to use. •Lastly, I will always and forever recommend that you purchase an oven thermometer. It’s a small measure that makes the biggest difference.
PLEASE NOTE: The paste recipe makes 12 oz. You ONLY need 7 oz for the cake recipe. You will have to weigh out or approximate the amount of paste you will need. I tried cutting the recipe down, but any amount smaller than 12 oz is tedious, because then you’d have to split egg whites in half. Ideas for leftover paste: My pinched almond macaroons (to be posted at later date) The recipe for the cake and paste is written below. However, I also put the recipe into pdf form so that they can be easily downloaded and printed.
The Paste
The Paste
1. Pulse almond flour and powdered sugar in your food processor. Break up any lumps. 2. Add rose water and almond extract. Pulse to mix. 3. Add egg white. Process till comes together in a firm mass/ ball. 4. Turn out dough onto work surface. Knead a few times. (Might be a tad sticky… thats okay) 5. Wrap in plastic wrap and put into a closed container.
The Cake
The Cake
- Prep •Heat oven to 350 F. If you own one, put thermometer in oven. •Butter a 9-inch springform pan •Line bottom of pan with a circle of parchment paper. •Butter the parchment paper circle.
- Sour Cream Mixture •Stir together sour cream and baking soda. Make sure to use a large enough bowl to allow sour cream to expand.
- Flour Mixture • If you care to take the step, sift flour. I have done it both ways, and I don’t see much of a difference. •Whisk together flour and salt in bowl.
- Food Processor Mixture •In a food processor, cream the butter and sugar together until pale and fluffy. ~ 3-5 minutes. •Pull pieces off ball of almond paste and add a few pieces at a time, pulsing until mixture is smooth. •Add egg yolks, one at a time, pulsing after each until fully incorporated. •Add sour cream mixture. •Add almond extract. •Pulse to combine.
- Mixing •With rubber spatula, scrape batter into large bowl. •FOLD in flour mixture just until batter is smooth and no streaks of flour remain. •Scrape batter into pan, and smooth top.
- Baking •Set pan on rimmed bake sheet ie a cookie sheet/ jelly roll pan. You do this in case the springform leaks… this way you won’t have to clean the floor of your oven. •Bake until cake shrinks from the sides of the pan and the top is golden, springing back lightly when pressed. •Can take anywhere from 50-60 minutes. However, in Chicago, with my oven temp verified with the thermometer, it takes me 48 minutes. •Let cake cool completely IN THE PAN on a rack.
- Serving & Storing •When ready to serve, remove sides of pan. Peel parchment off bottom. Sift confectioner’s sugar over top. •Store airtight in a container. •Can be put in fridge, or left out on counter. •Will last 2 weeks and will only get better with age.