Best Ever Almond Cake


I adore almonds and anything and everything almond flavored. So naturally for my birthday this year I settled on (a fairly simple) almond cake dominated by almond paste rather than flour. I figured I would save some money on gluten-free flour with this one but as it turns out, Almond paste is pretty durn expensive, all baking ingredients considered. This cake however is so beyond compare that it is definitely worth the investment. The result is a dense, rich, aromatic cake that does not overwhelm even the most casual of almond-admirers. Warm blackberry/raspberry sauce and whipped cream offer the best accompaniment to this already glorious cake. With just five – that’s right 5! – ingredients you can make an unforgettable dessert that’ll have the whole family “oohing” and “aahing” and leave the birthday girl swooning.

So bake your heart out and enjoy this spectacular and deceptively simple cake for celebrations or any other day! I can imagine it being wonderful with tea or fresh berries in the summer. The possibilities are endless, really.

This recipe is from Artisanal Gluten-Free Cooking and even though they provide their own gluten-free flour blend, I used my own in the same amount.


  • 10 1/2 ounces of almond paste (use Solo brand if you can find it – it’s gluten free)
  • 1 1/3 c. granulated sugar
  • 5 eggs beaten
  • 2 1/2 sticks salted butter, softened
  • 3/4 c. + 2 Tbsp. gluten-free flour


  1. Preheat oven to 350 degrees F. Grease a ten inch (or nine if you don’t have every size pan in the universe, like me) springform pan and sprinkle flour on the bottom and sake it around on the sides until the whole pan is cover. Tap out excess.
  2. In a stand mixer, blend almond paste and sugar until uniformly mixed. Mix in 1/2 eggs to make a paste. Mix in softened butter a little at a time until incorporated, then add remaining eggs.
  3. Add flour but do not overbeat – mix until just combined and transfer to pan.
  4. Bake for 40 min. until golden brown on top but still slightly soft in the middle.
  5. Let cake cool in pan before removing. Wrap in plastic and refrigerate 8 hours before serving. (Or not – I panicked because I didn’t see this part when I made this cake three hours before my birthday dinner… turns out yes, it’s delicious after being refrigerated but was just as good three hours out of the oven! Do not fear.)

Raspberry Sauce: (or any berry, really!)

Combine 2/3 c. sugar, 1 Tbsp. cornstarch, and a pinch of salt in a saucepan. Stir in 1 1/2 c. cold water and add 1 pint of fresh berries or 12 oz. frozen berries and bring to a boil. Reduce heat and simmer until mixture thickens – about 4 minutes.