This is a delicious and dense cake that can be used as the cake layer of an ice cream cake or blended into an ice cream base for a delicious almond cake ice cream flavor. This recipe was scaled up from a Taste of Home Recipe for an Italian Rainbow Ice Cream cake.
In a mixer, combine 12 0z. of almond paste, 210 grams (1 cup plus 2 tbsp) sugar and 3/4 cup room temperature butter. Mix until fully combined, about 3 minutes.
Add in 4 eggs and 1/2 tsp almond extract and mix until fully combine, about another minute.
Combine the 90 grams (about 1.4 plus 1/8 cup) all purpose flour and 1/2 plus 1/4 tsp baking powder together and add to the mixer on low until just combined. Do not overmix.
Transfer to 1 9.5 inch cake pan. I use a silicone cake pan because it’s easy to unmold when making an ice cream cake.
Bake at 350 degrees for 40-50 minutes or until golden brown on top and a toothpick comes out clean. In my oven it took 40 minutes and you don’t want to overbake so keep an eye on it.
Let cool before removing from pan and cover in cling film until ready for use. This is a delicious cake!
Almond Cake
Ingredients
- 12 oz almond paste
- 210 g sugar (1 cup plus 2 tbs)
- 3/4 cup butter, room temperature
- 4 eggs
- 1/2 tsp almond extract
- 90 g flour (about 3/4 cup)
- 1/2 plus 1/4 tsp baking powder
Instructions
- In a stand mixer combine 12 oz almond paste, 210 grams sugar and 3/4 cup room temperature butter. Mix well to combine, about 3 minutes.
- Add 3 eggs and 1/2 tsp almond extract and mix to combine
- Combine 90 grams of flour and 1.2 tsp plus 1/4 tsp baking poiwder in a bowl and add to the mixer on low just until its incorporated. Do not overmix
- Bake in a 9.5 inch cake pan at 350 for 40-50 minutes, or until light golden brown and a toothpick inserted comes out clean. this dense cake can easily over bake, so watch it carefully near the end.
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