Awesome Almond Cake
Makes one 5-by-7-inch loaf cake
(This batter can be used to make cupcakes as well. Bake them at 300°F for 15 to 20 minutes.)
1 cup (8 ounces) almond butter, homemade or purchased
6 tablespoons (3/4 stick) butter, at room temperature
2 large eggs
2 egg yolks
1/3 cup honey
2 tablespoons almond flour
- Preheat the oven to 300°F. Generously grease a 5-by-7-inch loaf pan and set aside.
- Make a double boiler to melt the almond butter and regular butter: First, put both into a medium metal bowl. Put an inch or so of water into a slightly larger pot and bring it to a simmer. Set the bowl over the bigger pot. As the butter melts, whisk it with the almond butter until a smooth paste forms. Remove the bowl from the pot and set it aside to cool to room temperature.
- Using a stand mixer fitted with the whisk attachment (or using a handheld mixer), whisk the eggs, the extra egg yolks, and the honey. Whip on high for 2 to 3 minutes, until the mixture has frothed up to about 1½ times its original volume.
- Remove the bowl from the mixer; using a rubber spatula, fold the almond paste mixture into the whipped eggs until they are combined. Add the almond flour and fold that in as well, working swiftly but gently to keep as much air in the batter as possible.
- Pour the batter into the pan and place it in the oven. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Because there is a lot of egg in this cake, you should not leave it at room temperature. Store it, well wrapped, in the refrigerator.
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