This simple almond cake is the understated pinch hitter of my cake repertoire. Made with almond paste, almond extract, and a bit of citrus zest, it's equally at home at a dinner part or picnic.
The texture is dense and rich, the almond flavor strong. Butter browns where the cake touches the pan for a fragrant hint of that unique magic - my favorite bites.
Almond extract dials up and intensifies the almond flavor in this cake. That said, if you don't keep almond extract on hand, don't let that detract you from baking this beauty.
The most annoying thing about this cake is that I have you use a food processor to really cut the almond paste into the sugar. You want a sandy texture without big lumps of paste.
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