You know what is REALLY tragic? When you find a cake that is absolutely delicious… and then you find out that they have stopped making it and you will never get to experience the amazingness ever again. It’s so depressing.
Such was the case with this almond cake from a local Italian grocery store in my hometown. For some reason, the baker who had previously supplied them is no longer. In a panic, my family bought every last cake they had in stock. It prolonged our supply for a while, but all good things must come to an end…
Or do they? Challenge Accepted.
I set out to recreate the cake in all it’s fabled glory. It took a couple tries… but the end product is fairly close to the original. It even has the stamp of approval from not only my entire family but also my best friend K’s.
This cake is buttery, with a hint of almond, and has the texture of a cookie/blondie. It’s definitely a pretty rich cake, but it has no frosting so I think that justifies it. You need to indulge once in a while. Or every day. In moderation…
Almond CakePrint Recipe
- 1 cup sugar
- 2 large egg
- 1 cup melted butter
- 3 tsp almond extract
- zest of 1 lemon
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 large egg yolk + 1 tbsp water (whisked together for egg wash)
- 1/4 cup sliced almonds
Preheat oven to 375 degrees F. Grease an 8-inch pie dish or shallow cake pan, line with parchment paper. You can also use a 6 inch cake pan (but half the recipe for this).
Whisk together egg and sugar. Gradually whisk in melted butter. Add the almond extract and lemon zest.
Stir in the flour and salt until combined. The batter will be quite thick- almost like cookie dough. Spread the dough evenly into the prepared pan.
Brush with egg wash, and sprinkle with sliced almonds.
Bake for 30-40 minutes or until golden and cooked through. Allow to cool for 10 minutes before running a knife around the outside and gently removing from the pan.
Remove parchment paper and allow to fully cool on wire rack.
Serve with fresh berries and a scoop of vanilla ice cream.