Almond cake
For each serving, top a scoop of vanilla ice cream with 2-3 Tbsps. of Kahlúa® coffee liqueur and several Cinnamon Spiced Almonds.
½ cup sugar, divided8 oz.
whole almonds (about 2 cups)
8 Tbsps. (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1 tsp. vanilla
1 tsp. grated lemon zest
½ cup flour
1 tsp. baking powder
½ tsp. kosher salt
Preheat oven to 350 degrees. Generously grease 9-inch round cake pan and set aside. Using a food processor fitted with a metal blade, grind ¼ cup sugar and 1½ cups of almonds until they resemble coarse crumbs.
Beat butter and remaining ¼ cup sugar using a hand mixer on high speed until light and fluffy. Add eggs one at a time and beat thoroughly, until beaters make ribbons as they move through the batter. Add ground almonds, remaining almonds, vanilla and lemon zest and mix until combined.
In a separate bowl, whisk flour with baking powder and salt. Add to batter and mix just until combined. Do not overmix, or the cake will be tough.
Pour into prepared cake pan and baked until a skewer comes out clean and center bounces back when touched with a finger, about 40 minutes. Cool for five minutes, then invert from pan and place on a cooling rack. Serve warm or at room temperature.
