Pumpkin Almond Cake
Ingredients
- 1 cup plus 2 tablespoons softened unsalted butter
- 1 pound (16 ounces) Mandelin Premium Almond Paste
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 6 large eggs
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice
- Pinch of salt
- 1/4 cup - 1/2 cup pumpkin puree
- Confectioners’ sugar for dusting (optional)
Directions
Preheat oven to 350° F.
Chop the butter and almond paste to make them easier to break down, and put them in the bowl of the food processor, fitted with a metal blade, with the sugar. Process until combined and pretty well smooth.
Add almond and vanilla extracts, process again, then break the eggs one at a time through the funnel, processing again each time.
Mix the flour, pumpkin spic, baking soda and salt, and tip down the funnel, processing yet again.
Pour the mixture into a 10-inch springform tube pan or patterned ring mold, buttered and floured. Swirl the pumpkin puree into the batter. The amount is dependent on taste, between 1/4 cup and 1/2 cup.
Bake for 50 minutes, but check from 40. Then, when the cake looks golden and cooked, and a cake tester or fine skewer comes out clean, remove from the oven and leave to cool in the pan before turning out. Dust with confectioners’ sugar if desired.
Tip: You will not get the almond paste to ooze into the cake batter if it starts off ice cold. To speed the process, cube it and give it a quick whirl in the microwave.