ALMOND PASTE, thanks to the blog Two Tarts for the recipe! Great blog; you should check out their beautiful recipes and photos.
INGREDIENTS
3 cups raw almonds (not roasted, or the blanching step will not work correctly)
3 cups powdered sugar
2 egg whites
PREPARATION
Heat a big pot of water to boiling. Dump 3 cups of almonds into the boiling water and boil for one minute. Drain immediately and let cool for a few minutes before peeling their loose brown skins off. Discard skins.-- this takes a little time. Fun to do with a friend... or with a glass of wine.
Re-measure the 3 cups of blanched almonds to make sure you have exactly 3 cups - since the almonds expand when you blanch them you may have a few left over. Place the almonds in a food processor and run until the almonds are broken down into very very tiny pieces – 1-2 minutes.
Next add the 3 cups of powdered sugar and let run for another 1-2 minutes. You want this mixture to be super finely ground so you may need to let the processor run for a little so that you get the right consistency.
Only once you get to the right consistency (super fine), add the 2 eggs white and process until fully incorporated. Store in airtight containers in the refrigerator for a week. You can also freeze any excess for a few months.
ALMOND CAKE
INGREDIENTS
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
7 oz almond paste (a scant 1 cup)
1 1/4 c sugar
2 1/2 sticks butter (1/2 lb + 4 Tbsp)
1 tsp vanilla extract
6 eggs
PREPARATION
Butter
a 9-inch round cake pan thoroughly and line the bottom with parchment.
This cake tends to stick, so don’t skip the parchment step! Note the little handle action I had going on. This made for a really easy move from pan to plate.Combine dry ingredients in a large bowl.
In a food processor (or in another large mixing bowl if you’re up for a workout) whip the almond paste & sugar together until it’s in very fine pieces.
Add the butter and beat it together with the almond paste and sugar until it is light and fluffy.
Beat in the vanilla, then the eggs.
Finally, add the dry ingredients in to the wet, bit by bit, until fully combined.
Bake at 325 for 1 hour and 15 minutes. Let cool completely before turning out and slicing.
I topped with some melted baking chocolate. I like using just melted chocolate because it makes a hardened shell on top and it's not too sweet.
