Chez Panisse Almond Cake Recipes

CHEZ PANISSE ALMOND CARAMEL TART

Steps:

• For the tart dough:
• In a large mixing bowl or in a food processor, mix the flour and sugar together. Add the butter and mix (or pulse) until the butter is just incorporated, with tiny bits still visible. Add the water and extracts and mix until the dough just comes together (do not overmix!).
• Press into a flat disk, wrap in a plastic film and chill thoroughly in the fridge for about 30 minutes.
• Let the dough come to room temperature and press it into a 9" spring form tart shell using your hand/palm first, and then your finger tips to even out the dough on the bottom and the sides.
• Put the tart shell in the freezer and chill thoroughly again (for about 20 minutes).
• When ready, pre-heat the oven to 375F. Bake the shell for about 25 minutes, until the edges turn lightly golden.
• Meanwhile, prepare the tart filling.
• In a big pot, heat up the cream, sugar and salt together. Cook until the mix starts to foam up. Remove from the heat immediately and stir in the almonds, along with the almond extract and the liquor of your choice.
• Mix with a spatula, making sure all the almonds are evenly coated. Scrape the filling into the tart shell (that should still be warm), stopping slightly below the edge of the crust (do not overfill!). Distribute the almonds evenly with a spatula, making sure there is no clumps. Place the tart in the oven, with a sheet of foil underneath to catch any spills (the filling will bubble while baking).
• Bake for 30 to 35 minutes,until the top is a nice shade of creamy caramel (it will continue to darken after you take it out of the oven).
• 10 minutes later (allowing the tart to set a bit), loosen the sides of the pan with a knife and then remove the tart from the ring. Transfer the tart to a cooling rack.

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.

CHEZ PANISSE ALMOND CAKE

Steps:

• Preheat the oven to 325 degrees and position the rack to the center of the oven.
• Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
• With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
• Now add the butter and beat for a few minutes until light and fluffy.
• In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
• Add the vanilla.
• Mix together the flour, baking soda and salt with a whisk.
• Stir the dry ingredients into the batter until just incorporated.
• Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
• The baking time may take a but longer due to the variation in different brands of almond paste.
• Cool the cake on a rack before serving.
• This cake is extremely moist and will keep well for up to a week if well-wrapped.

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.