This almond cake recipe involves very few dishes almost no elbow grease. The cake batter is made in the food processor, so the key to its texture is to not over-process the batter once you've added the flour, which will cause the gluten within the wheat to tighten up and become overly dense. Our goal here is light and tender, not the texture of a deflated basketball. So stay your hand with the pulsing and listen to the recipe when it tells you how many times to pulse the batter!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Special Equipment: Deep 9-inch cake pan, food processor.