Almond Butter Cake

Preheat oven to 350°F. Line the bottom of a 10-inch cake pan or spring form pan with baking paper.

Sift together the flour and baking powder. Stir in the ground almonds and set aside.

Place the almond paste and butter in the bowl of an electric mixer and beginning on low speed, beat until blended. Increase the speed to medium and continue beating until the butter and almond paste are smooth and no lumps remain.

Continuing to beat, gradually add the sugar. Add the eggs one at a time, then the brandy. Continue beating until the mixture has lightened in color and is very fluffy.

On low speed, add the flour mixture and mix just until roughly combined. Remove the bowl from the mixer and with a rubber spatula, fold the batter until smooth. Turn the batter into the prepared pan and smooth the surface.

Bake in the center of a 350°F oven for 45-50 minutes or until the top of the cake is golden and the edges of the cake just begin to pull away from the sides of the pan.

Place on a wire rack to cool before turning out of the pan.

Wrap in plastic wrap and leave at room temperature overnight, or for up to 2 days.

Just before serving, sift powdered sugar over the cake and pipe or drizzle thin lines of melted chocolate over top. Optional: Serve with poached pears and lightly sweetened whipped cream.

Tip: For individual cakes, bake in 12 individual cake rings lined with baking paper, or in deep muffin tins that have been buttered and floured.

Source: Almond Board of California