Almond Cake
- Total Time
- About 1 hour 30 minutes
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Ingredients
- 2⅔cups all-purpose flour
- 1¼cups finely chopped almonds
- Pinch coarse salt
- 1cup, plus 1 tablespoon unsalted butter, at room temperature, cut into small pieces
- 1cup sugar
- 2tablespoons grappa
- Grated zest of one lemon
- 2tablespoons fresh lemon juice
Nutritional analysis per serving (12 servings)
268 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 6 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a round, 12-inch pie tin with low sides, then flour lightly, shaking out the excess flour.
- Step 2
If using an electric mixer, put all the ingredients in the large mixer bowl. Using either the paddle or the dough hook, mix until the dough masses. Wrap a tea towel around and over the top of both mixer and bowl to keep the flour from scattering. The mixture should be crumbly, not smooth. If mixing by hand, use a large spoon and mix all ingredients to the crumbly stage.
- Step 3
Empty the mixture into the prepared tin, smoothing the top with a spatula or with your hands. Bake for about an hour. Check the cake after 50 minutes. It should be light brown, darker around the edges.
- Step 4
Place on a rack and remove from the tin before completely cooled, after about 10 minutes. Replace on the rack to cool completely.
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