1 cup flour flour
1 tsp baking powder
Pinch of salt
7 oz almond paste (I use homemade), at room temp.
1 cup sugar
1 cup butter, room temp.
1 tsp vanilla
¼ tsp almond extract
Confectioners’ sugar for dusting
Preheat oven to 350 degrees. Grease and flour well a plain 10-inch tube pan (preferably non-stick) or a plain 9×3-inch tube pan (don’t used a fancy, decorated pan because the batter is too sticky), then line bottom with parchment ring (the cake will not be high at all, just about 2 inches).
Sift together flour, baking powder and salt and set aside.
Break the almond paste into small pieces. Place in a bowl, add sugar and butter and beat with mixer till light and creamy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts.
Add half of dry ingredients, and fold them in till well incorporated. Add remaining dry ingredients and fold in well.
Spread batter in prepared pan.
Bake 40 minutes. Check with cake tester.
Cool in pan on a rack for 10 minutes. Unmold on a rack. If you wish to keep the exterior of the cake soft, cover with a dish towel. Cool completely.
Dust with confectioners’ sugar.
This is a dense, delicious, perfect cake.
To make tartlets (2 to 3-inches size):
Grease very well 36 tartlets molds (approx.). Place them on baking sheets.
Fill each tartlet mold with about 1 heaping tablespoon of batter. Tap gently to level.
Bake 18 minutes at 350 degrees. Let stand a minute or so, then, very carefully, unmold using a thin, small icing spatula to help you. Cool before serving – flavor needs to develop.