Amanda Hesser’s Almond Cake

• 1 c butter (8 oz total), softened
• 2 c flour
• 3/4 tsp Diamond kosher salt
• 1 1/4 c sugar
• 7-ounce tube almond paste (do not substitute marzipan)
• 4 egg yolks
• 1 tsp almond extract
• 1 c sour cream
• 1 tsp baking soda
• Powdered sugar, for sifting over cake

Preheat oven to 325 degrees. Butter and flour sides and bottoms of 2 8-inch cake or springform pans.

Whisk together flour and salt in a small bowl. Set aside.

Using a food processor, add the sugar and almond paste (add the almond paste in chunks) and process until the almond paste is finely ground and incorporated into the sugar. Add the butter and process until smooth, then add egg yolks, one at a time, and almond extract and process again until eggs are combined with the batter. Mix sour cream and baking soda and add to batter mixture and process until mixed together well (scraping down the sides as necessary). Add the flour mixture and process briefly – just until the flour has been incorporated; do not overmix.

Divide batter between prepared pans and spread evenly. Bake about 50 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on a wire rack. When cool, run a knife around the outside of the pans and then invert the cakes onto a plate.

When ready to serve, sift confectioners’ sugar on top and slice like pie.