- 1 1⁄3 cups granulated sugar
- 3⁄4 cup almond paste (not marzipan)
- 10 ounces unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4teaspoon salt
(Double the recipe if you want a two-tier cake)
- Preheat the oven to 325 degrees.
- Line the bottom of a 9-inch cake pan with parchment paper, or butter the pan and dust it lightly with flour.
- Beat together the sugar and almond paste until the paste is finely broken up. A mixer works best–easier on the arms. 🙂
- Add the butter and beat for a few minutes until light and fluffy.
- In a separate bowl, stir together the eggs with a fork; slowly add it to the batter as you beat.
- Add the vanilla.
- Whisk together the flour, baking soda and salt.
- Stir the dry ingredients into the batter until incorporated–no more.
- Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool completely before icing.
Chocolate buttercream icing
Simplest thing in the world. A one pound box of confectioners sugar, a stick of SALTED* butter at room temperature, at least a half cup of powdered baking (DARK**) cocoa, (more, depending upon how chocolaty you want it) and 1-2 tablespoons of milk.
Cream the butter, add the sugar and cocoa a little at a time (so it doesn’t puff up in your face) and the milk a few splashes at a time. You want it stiff enough to hold a peak, not so stiff that it tears your cake apart when you ice it.
I usually double the recipe, because I like lots of icing.
After the cake is iced, while the icing is still tacky, sprinkle the whole thing with coconut flakes.
*If you don’t use salted butter, add about a quarter tsp when you cream the butter.
**You can can use regular baking cocoa, but it is a very sweet cake, and the dark offsets the sweet a little better, to my palate.