4 ounces almond paste (3/4 cup plus 1 tablespoon tightly packed)
¾ cup sugar
1 stick (4 ounces) unsalted butter
1 teaspoon pure vanilla extract
3 large eggs
¼ cup milk
Dash of salt
1 cup cake flour (4 ounces)
½ teaspoon baking powder
Instructions
Mise en place ~ Gather Ingredients
Preheat the oven to 350°. Butter an 8-by-2-inch round cake pan.
Line the pan with parchment paper and butter the paper.
In a food processor, combine the almond paste, sugar, butter and vanilla and process for 10 seconds.
Add the eggs, milk and salt and process for 5 seconds.
Add the cake flour and baking powder and process until the batter is smooth, 5 to 10 seconds.
Scrape the batter into the prepared pan and bake until lightly browned and firm, about 40 minutes. Let cool.
Notes
For the minis - 4 muffins ¼ cup flour = 32 grams ¼ cup sugar = 50 grams ¼ cup whole almonds = 34.5 1 egg ¼ tsp baking powder 2 tablespoons butter - melted 1 tsp almond extract or a dash of rum Mise en place ~ Gather ingredients Preheat oven to 350°F Prepare muffin tins – makes about 4 mini cakes. Put the sugar and almonds in a food processor; blend until smooth. Add flour Add the egg, and melted butter, and almond extract; blend only until mixed. Pour mixture into muffin/cupcake papers. Bake for 15 - 20 minutes (toothpick should come out clean.)
Recipe by Make Mine Lemon at https://www.makeminelemon.com/mini-almond-cake/