Almond Cake

This fine, light cake is a favorite from one of our Dutch friends, who used to make it frequently and served it with coffee as an afternoon pick-me-up. Here we use a springform pan, but for a more elegant presentation it can also be baked in a shaped pan, such as a Bundt.


  • 1/4 lb unsalted butter, room temperature
  • 3/4 C sugar
  • 1 C almond paste
  • 3 eggs
  • 1/3 tsp baking powder
  • Pinch of salt
  • 1/4 tsp almond extract
  • 1 T Kirsch or Grand Marnier
  • 1/4 C cake flour


  • Confectioner's sugar
  • Fresh raspberries


Preheat oven to 350°F (176°C). Line an 8" springform pan with baking parchment or butter and flour it. Cream butter and sugar together until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating for a minute or two between each addition. Add baking powder, salt, almond extract and liqueur; stir to combine well. With a spatula, gently fold in flour making sure not to overmix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't under-bake. Cool slightly on a cookie rack. Dust with confectioner's sugar and garnish with fresh berries.

  • Cook time: 35-45 minutes.
  • Makes 10-12 servings.