Birthday Cake
Ingredients
The cake
-
2
tubes
almond paste
-
5
large
eggs
-
1¾
ounces
organic cornstarch
-
scant ½
teaspoon
fine grain sea salt
-
6
tablespoons
unsalted butter
-
butter
for greasing
pan(s)
The glaze
-
scant 1
cup
organic confectioners' sugar
-
2
tablespoons
buttermilk
-
1/2
vanilla bean
contents
-
3
tablespoons
toasted almond slices
Instructions
- Preheat the oven to 350F (180C) and grease an 8-inch pan or multiple smaller pans.
- Break the almond paste into a food processor and pulse until medium-sized pebbly pieces.
- Add the eggs to the food processor and process until smooth.
- Sprinkle in the cornstarch and salt, pulse a few times, then add the melted butter and blend one more time.
- Transfer the batter to the prepared pan(s) and bake until golden and set in the center, testing with a toothpick.
- Allow the cake to cool in the pan for 20-30 minutes before transferring to a cooling rack.
- To make the glaze, whisk together the confectioners' sugar, buttermilk, and vanilla bean until smooth.
- Flood the top of the cooled cake(s) with the glaze and sprinkle with almond slices.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
150mg
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