A dense, sweet, fine-textured almond flavored pound cake that is soft on the inside and hard on the outside.

GATEAU AMANDINE | ALMOND POUND CAKE

print this recipe

 
 
¾ cup unsalted butter, melted
¼-to-½ cup sliced almonds, lightly toasted for 3-4 min
1 ½ cups granulated sugar (reduce by 2 tablespoons for a less sugary taste)
2 large eggs
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
¼ teaspoon fine salt
1 ½ cups all-purpose flour, sifted
½ teaspoon baking powder, sifted, optional
1 tablespoon coarse sparkling sugar (for top of cake)

Preheat oven to 350F.  Grease and flour a 9” fluted flan tin with a removable bottom.

Blend sugar and butter until light and fluffy.  Beat in eggs, one at a time.  Stir in extracts, then slowly fold in salt, baking powder (if using) and flour.

Spread batter into tin, sprinkle evenly with almonds, and then with 1 tablespoon coarse sugar.

Bake 25-40 minutes until light brown on top, firm to touch and an inserted toothpick comes out with a few sticky crumbs on it.