I was able to twist Lynn’s arm to receive her very generous permission to post her award-winning Almond Cake recipe! I was going to wait until I found the time to make the cake myself so that I could post some snazzy moody pictures along with the recipe but obviously that hasn’t happened. And where has January gone!???!

To remind you, this was the cake that won Lynn first place in our First Annual Holiday Bake-Off and the coveted iPod Shuffle.. lucky girl. Can you smell my envy?

Here it is! She claims it takes 10 minutes to prepare and 30 minutes to bake.

The 10-Minute (plus 30 minutes baking time) Almond Cake

Equipment:
9 inch Springform Pan
Food Processor

Crunchy topping:
10 tablespoons of sliced almonds
4 tablespoons of sugar

Cake:
1 1/2 cup whole almonds (unbalanced or blanched)
1 1/4 cup sugar + 2 tablespoons
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/2 teaspoon pure coconut extract
3 large eggs
8 tablespoons (1 stick) unsalted butter, cut into several chunks and slightly softened
1/4 cup sifted all-purpose flour
1/4 teaspoon baking powder
Powdered sugar for dusting

1. Position rack in lower third of oven and preheat to 350F.

2. Place whole almonds, sugar, salt and extracts in a food processor and process until nuts are pulverized.

3. Add the eggs, butter and pulse until thoroughly blended. Fold in flour and baking powder.

4. Smear sides and bottom of pan with about 1 tablespoon softened butter. Scatter sliced almonds until bottom and (about) 1 inch up the sides of pan are covered. Sprinkle sugar over the top.

5. Pour cake batter carefully and evenly into prepared pan. Bake 30-40 minutes. Cool 10 minutes before unmolding. To unmold, slide a slim knife or spatula carefully around the bottom, pressing against the pan to release the cake without cracking the crust. Flip cake over (crust side up) and cover with confection sugar.

*Serve with fresh berries, a fresh puree, or sliced pears or nectarines. (Also tastes great by itself, which is how we experienced the cake..)

Helpful hints:
1. If you prefer a more dense type cake, cut butter portion in half

2. If you prefer a less crunchy top, make a little more of the almond /sugar / extract mixture and sprinkle that on the bottom of the pan instead.

3. If your oven runs hot, turn temp to 325 (you don’t want to burn the almonds) and cook cake a little longer.