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.



  • 8 Tbsp (115 g) unsalted butter, room temperature
  • ¾ C (144 g) sugar
  • 1 C (259 g) almond paste
  • 3 lg eggs
  • ⅓ tsp (1.3 g) baking powder
  • Pinch of salt
  • ¼ tsp (1.3 g) almond extract
  • 1 Tbsp (15 g) kirsch or Grand Marnier
  • ¼ C (22 g) cake flour


  • Confectioners’ sugar
  • Fresh raspberries



Preheat oven to 350°F (176°C). Butter and flour an 8-inch springform pan well, or use a shaped pan for a fancier cake. Beat together butter and sugar in a large bowl until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating well between additions. Add baking powder, salt, almond extract and liqueur; stir to combine. 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 inserted into center comes out clean; make sure you do not underbake. Cool slightly on a cooling rack. Note: The small amount of flour is correct; this is a tender, delicate cake that gets its lift from the eggs.


Dust with confectioners’ sugar and garnish with fresh berries.

  • Prep time: 15 minutes.
  • Cook time: 45 minutes.
  • Makes 10 servings.

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