Pumpkin Almond Cake
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Ingredients
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1 cup plus 2 tablespoons softened unsalted butter
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1 pound (16 ounces) Mandelin Premium Almond Paste
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1/2 cup sugar
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1/4 teaspoon almond extract
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1/4 teaspoon vanilla extract
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6 large eggs
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1 cup cake flour
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1/2 teaspoon baking powder
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1 teaspoon pumpkin spice
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Pinch of salt
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1/4 cup - 1/2 cup pumpkin puree
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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.