Pica Cake (Almond Cake) recipe included

At the end of September I was asked to make a Pikachu Cake:

an Almond Cake with Marachino Cherries in it.

We don't eat almonds so I wasn't sure how this would turn out,

but I was like, Ok I can do this.

So Hubby goes and gets the supplies:

Did you know Canned Almond Paste looks like this?? lol

And here is a shot of my Beautiful Toaster oven =)

Love it!

Mixed up the batter, plopped cherries in it.

Here it is cooling...not too bad.

Then I made a few yellow cupcakes, in case the Almond cake was yuk.

But it went over well!

Almond Cake

from David Lebovitz (who adapted from Chez Panisse Desserts by Lindsey Shere)

http://traceysculinaryadventures.blogspot.com/2011/08/almond-cake.html

(But of Course I did my own thing and added some sour cream for more moisture)

1 cup (140 g) flour, divided

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/3 cups (265 g) sugar

8 oz (225 g) almond paste

1 cup (2 sticks) unsalted butter, at room temperature, cubed

1 teaspoon vanilla extract

1 teaspoon almond extract

6 large eggs, at room temperature



Preheat oven to 325 F. Spray a 9-inch springform pan with nonstick cooking spray with flour.



Whisk 3/4 cup (105 g) of the flour, the baking powder, and salt together in a small bowl.



Combine the sugar, almond paste and the remaining 1/4 cup (35 g) of the flour in the bowl of a food processor. Pulse until the almond paste is finely ground and the mixture is crumbly like sand. Add the butter and both extracts to the bowl and process until the batter is smooth and fluffy. One at a time, add the eggs, pulsing a few times to incorporate after each addition and scraping the sides of the bowl occasionally. Add half of the dry ingredients to the bowl and pulse two or three times to incorporate. Scrape down the sides of the bowl one last time then add the remaining dry ingredients and pulse a few more times, just until incorporated. Do not overmix.



Pour the batter into the prepared pan and bake for about 60-65 minutes, or until the cake is a dark golden brown and springs back when pressed in the center. Transfer the pan to a wire rack and run a thin knife around the outside to loosen the cake from the pan. Let the cake cool completely in the pan, then remove the outer ring. Dust with confectioners' sugar before serving.



(Wrapped tightly, the cake will keep at room temperature for about 4 days.)