The Almond Cake That Will Save Your Soul
INGREDIENTS
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2 sticks butter, softened, more for buttering pan
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1 cup sour cream, at room temperature
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1 tsp baking soda
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2 cups sifted all-purpose flour (measured after sifting)
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1/2 teaspoon sea salt
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1 1/2 cups sugar
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7-oz tube almond paste, cut into small pieces
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(Lisa cut the almond paste using a juvenile method that I found offensive:
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“Those aren’t small pieces,” I pleaded.
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“Shut up, crackwhore,” she retorted.)
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4 egg yolks, at room temperature
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(Ok, can I just mention that I’m usually great at separating egg yolks, and how these eggs I bought were deformed? I’d pour the egg into my hand, as I usuall do, spreading my fingers for the white to fall through–except the yellow bled into the
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Ok, I used the coffee mugs because you’re supposed to add the yolks one at a time so I put two yolks per mug then poured half the mug for each addition. Genius? I dare say it is!)
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1 tsp almond extract
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Confectioners’ sugar, for sifting over cake
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1. Preheat the oven to 350 degrees F. Butter sides and bottoms of one 9-inch springform pan; line sides and bottoms with parchment paper. Butter the paper. (You may forego the parchment
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