This traditional Italian cake from Cook’s Illustrated is moist, dense and packed with almonds. It makes an elegant dessert when served with whipped cream or crème fraîche and fresh raspberries that have been tossed in a bit of sugar and Amaretto.
8 tablespoons (1 stick) unsalted butter, at room temperature
3 large eggs, at room temperature
½ teaspoon almond extract (optional)
½ cup whole milk (do not use lowfat)
The method
Directions
01
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.
02
Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); 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.
03
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.
04
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.
05
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. Serve on its own, or with berries and cream.
06
To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cake 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.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Classic Almond Cake
Prep
Cook
Yield
This traditional Italian cake from Cook’s Illustrated is moist, dense and packed with almonds. It makes an elegant dessert when served with whipped cream or crème fraîche and fresh raspberries that have been tossed in a bit of sugar and Amaretto.
8 tablespoons (1 stick) unsalted butter, at room temperature
3 large eggs, at room temperature
½ teaspoon almond extract (optional)
½ cup whole milk (do not use lowfat)
Cook Like James · The method
Directions
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 6 minutes (do not over toast); 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. Serve on its own, or with berries and cream.
6
To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cake 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.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
Cook Like James
Classic Almond Cake
Prep
Cook
Yield
This traditional Italian cake from Cook’s Illustrated is moist, dense and packed with almonds. It makes an elegant dessert when served with whipped cream or crème fraîche and fresh raspberries that have been tossed in a bit of sugar and Amaretto.
8 tablespoons (1 stick) unsalted butter, at room temperature
3 large eggs, at room temperature
½ teaspoon almond extract (optional)
½ cup whole milk (do not use lowfat)
Directions
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 6 minutes (do not over toast); 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. Serve on its own, or with berries and cream.
6
To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cake 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.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
