Moist and fragrant almond cake

I tend to hoard my favorite almond paste and only reluctantly pop open a can when I think I have a really worthwhile recipe to use it in.  Two of my favorite ways to use almond paste is in those delectable Italian tri-color cookies and to make almond macaroons.  I love the stuff but it's not cheap and I want to use it for a good cause where it's worth every ounce.  This almond cake I recently made qualifies.  It is so moist and fragrant, rich with almond flavor thanks to that paste. 

I was drawn to this recipe because I love almonds and, well, cake.  This is a somewhat rustic, "everyday", kind of cake, which I can never get enough of.  It's simple, one-layered, with no need for frosting.  You can call it a "finger-cake," one you simply eat with your hands or consider it a tea cake and enjoy it a bit more delicately in the afternoon along with a cup of tea (that's how I prefer it).  I made a little whipped cream to go with this almond cake but I don't think it needs it since it's plenty moist on its own.  Suggested accompaniments also include some fresh fruit or ice cream.  Ice cream goes with everything. 

This cake is one of David Lebovitz's favorite; I love his recipes and if this is a favorite of his, I knew it would be good.  And I thought it was excellent.  I made a slight modification to the recipe by reducing the amount of butter in the recipe because I really wanted the almond flavor to shine and I was trying to cut down on the fat a little bit.  With all the baking I've been doing regularly, I also decided to make a mini, 6-inch, test version.  This way, I also have more almond paste left.  I told you I hoard that stuff!

Luckily, the cake turned out terrifically moist.  I was a little worried that reducing the amount of butter (I used 6 tablespoons as opposed to 8 for half the recipe) might be risky.  David mentioned that the recipe had been re-worked and already contained less butter than the original, but 2 sticks of butter (for a full size cake) is still quite a bit for an everyday cake.  I saw a couple of comments on his website from people who had dialed the butter done further and since there was so much talk about the cake being so moist, I had a feeling it would work.

The fun part about making this rich almond butter cake is I got to make up the batter in a food processor, a first for me.  As much as I dislike having to wash that piece of equipment, it's neat to do things a little differently.  The cake rises pretty significantly while baking but luckily did not overflow.  It has a tight crumb and the best way to describe it is moist, and full of almond flavor.  And with the almond paste, it's far heartier and denser than say, a light chiffon cake.  It's buttery, even with the little bit less I used, and rich.  I would say it's almost like an almond pound cake.  I would love to bake it in a loaf pan next time but a round cake always seems a bit more special.

All in all, this is one great everyday cake.  I'm glad I cracked open that almond paste.