Chez Panisse Almond Cake Recipes

CHEZ PANISSE ALMOND CAKE

Chez Panisse Almond Cake image

Make and share this Chez Panisse Almond Cake recipe from Food.com.

Provided by spatchcock

Categories Dessert

Time 1h20m

Yield 1 9inch cake

Number Of Ingredients 8

Ingredients

1 1/3 cups granulated sugar
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

Preheat the oven to 325 degrees and position the rack to the center of the oven.
Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
Now add the butter and beat for a few minutes until light and fluffy.
In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
Add the vanilla.
Mix together the flour, baking soda and salt with a whisk.
Stir the dry ingredients into the batter until just incorporated.
Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
The baking time may take a but longer due to the variation in different brands of almond paste.
Cool the cake on a rack before serving.
This cake is extremely moist and will keep well for up to a week if well-wrapped.

ALMOND CAKE WITH PEACHES AND CREAM

Almond Cake With Peaches and Cream image

This tender, golden cake, adapted from Lindsey Shere's "Chez Panisse Desserts," walks the line between dense and light, with a fine, moist crumb and deep marzipan flavor that comes from a combination of homemade almond paste and a touch of almond extract. Easily made in a food processor, it's a versatile cake that you can dress up any way you like. Here, it's topped with peaches and cream, but it's just as good with berries, nectarines, plums or poached pears. Or leave it plain for a more restrained dessert or afternoon snack. You can vary the nuts for the paste here, too. Substitute unsalted roasted almonds for a toasty, earthy flavor; hazelnuts for woodsy notes; and pistachios plus a dash of orange blossom water for a heady, floral notes. This cake will keep for up to two days well wrapped at room temperature or five days in the fridge.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups/280 grams softened unsalted butter, plus more for the pan
1 cup/128 grams all-purpose flour, plus more for the pan
1 packed cup/125 grams almond flour or sliced, blanched almonds
1 cup/125 grams confectioners' sugar, plus more for serving
6 large eggs plus 1 egg white, at room temperature
1/2 teaspoon almond extract
1/2 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoon baking powder
Sliced peaches, for serving
Whipped crème fraîche or whipped cream, for serving

Steps:

Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

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Preheat the oven to 325°F. Butter a 9-inch round springform pan, then dust the pan with flour, tapping out the excess.
In the bowl of a food processor, combine the granulated sugar with the almond paste, and process until well mixed. Add the butter and process until the mixture is light and fluffy. With the food processor running, add the eggs, one at a time, processing after each addition until fully incorporated. Add the flour mixture and process just until thoroughly blended.
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