Being an almond paste fan , I simply love this cake , it has a tender fine crumb with deep hints of almond . This recipe can easily be turned into vegan by switching the butter to Earth balance margarine and switching the buttermilk to soy milk plus a teaspoon of cider vinegar .
Photograph by Rahul Mahtani
1/2 lb almond paste
1 1/4 cups ( 10 oz / 315 g ) superfine sugar
1 cup ( 8 oz / 250 g) room temperature unsalted butter , or earth balance margarine
1 tsp almond extract
1 tsp vanilla extract
2 cups ( 16 fl oz or 500 ml ) buttermilk or soy milk plus 1 tsp vinegar ( combine soy milk and vinegar for a few minutes )
3 cups ( 12 oz or 375g ) all purpose flour
2 tsp ( 1/4 oz or 8 g ) baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 325*F . Grease and flour a 10 inch bundt pan.
Combine the almond paste and sugar in an electric mixer and process until well blended . Add butter and beat until very creamy . Stir in the almond extract , Vanilla extract and buttermilk . Mix until well blended .
Sift the flour , baking powder , baking soda and salt together . Add the dry ingredients to the almond paste / buttermilk mixture , stirring to blend . Do not overmix . Pour the batter into the greased bundt pan .
Bake for 1 hour or until a toothpick comes out clean . Cool in pan for a few minutes before turning out on a wire rack to cool .