Chez Panisse Almond Cake Food

ALMOND CAKE WITH PEACHES AND CREAM

Steps:

• Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
• Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
• Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
• Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
• Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
• Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
• Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

CHEZ PANISSE SIMPLE ALMOND TORTE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• Beat the Granulated Sugar (1 1/4 cup) with the Almond Paste (7 ounce) until the almond paste is in fine pieces. Or, better, pulverize it in a food processor.
• Beat in the Unsalted Butter (1 cup), Vanilla Extract (1 teaspoon) and Almond Extract (1/8 teaspoon) if using, then cream the mixture until it is light and fluffy.
• Beat in the Egg (6), one at a time, beating well after each addition so the eggs are thoroughly mixed in.
• Mix the All-Purpose Flour (1 cup), Baking Powder (1 1/2 teaspoon), and Salt (1/4 teaspoon), and beat in just until thoroughly blended.
• Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.
• Let cool for about 20 minutes before releasing the sides of the springform pan. Add Powdered Confectioners Sugar (to taste), if preferred.