Chez Panisse Almond Torte

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 cup Almond paste, soft

• Baking & Spices

  • 1/8 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1 cup Flour
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on alexandracooks.com

Description

Ingredients

• 1¼ cups sugar
• ? cup (7 oz./200g) soft almond paste*
• 1 cup (2 sticks) softened unsalted butter
• 1 tsp. vanilla extract
• ⅛ tsp. almond extract (optional)
• 6 eggs
• 1 cup (4.5 oz/130g) flour
• 1½ tsp. baking powder
• ¼ tsp. salt
• powdered sugar for dusting

Directions

• Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time — the eggs should be at room temperature — beating well after each addition so the eggs are thoroughly mixed in.
• Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.
• Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.
• Let cool for about 20 minutes before releasing the sides of the springform pan.