Almond Cake Made Easy: A Recipe You’ll Love

In the world of food, the 1970s were an era known for some rather questionable culinary choices, like salad in aspic and grapefruit prawn cocktail. While some dishes from that time are best forgotten, others marked the beginning of something beautiful.

One such moment was the opening of Chez Panisse by Alice Waters in Berkeley, California, in the early 1970s. Known for her advocacy of fresh, organic food and local ingredients, Alice changed the way many Americans thought about food, and her influence continues today.

Waters, along with her co-owner Lindsey Shere, created a restaurant that became a hub for sustainable cooking and food activism.

Among the many talented chefs who worked at Chez Panisse was David Lebovitz, a renowned baker and cookbook author. Having spent 13 years at the restaurant, Lebovitz honed his skills before moving to France, where he further developed his craft. One of his recipes, based on a cake by Lindsey Shere, is what we’ll be making today.

It’s a simple yet delicious almond cake that’s both satisfying and rich in flavor. The best part? It’s made entirely in a food processor—no complicated steps like creaming butter or separating eggs. Just easy, straightforward baking!

Ingredients for the Almond Cake

• 1 1/3 cups sugar
• 225 g almond meal
• 140 g plain flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 250 g cold butter, cut into small cubes
• 1 teaspoon vanilla paste
• 6 eggs
• Icing sugar, for dusting

How to Make the Almond Cake

Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 165°C. Line the base of a 22 cm springform tin with baking paper, and lightly grease the sides with a little butter. This ensures your cake won’t stick when it’s time to remove it.

Step 2: Process the Dry Ingredients
In a food processor, combine the sugar, almond meal, plain flour, baking powder, and salt. Add the cold butter cubes and process until the mixture resembles coarse breadcrumbs. This step should only take a few seconds.

Step 3: Add the Wet Ingredients
Now add the vanilla paste and eggs to the food processor. Process the mixture until it forms a smooth batter. There’s no need to worry about overmixing—the food processor does the hard work for you!

Step 4: Bake the Cake
Pour the smooth batter into the prepared springform pan. Use a spatula to smooth the top of the batter evenly. Place the pan in the oven and bake for 45 to 50 minutes. To check if the cake is done, insert a skewer into the center. If it comes out clean with no crumbs sticking to it, your cake is ready.

Step 5: Cool and Serve
Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully turn the cake out of the pan and place it on a wire rack to cool completely. Once cooled, dust with icing sugar for a simple yet elegant finish.

You can serve the cake on its own with a cup of coffee, or for an extra treat, pair it with poached fruit (think rhubarb or apricots) and a dollop of Greek yogurt mixed with a little honey.

Why You’ll Love This Almond Cake

This cake is one of the simplest yet most satisfying treats you can make. Its flavor is a beautiful balance of almond and vanilla, both rich and intensely aromatic. The texture is moist and slightly dense, making it a perfect choice for a mid-afternoon snack or a light dessert.

What’s most appealing is its simplicity—there’s no need for frosting or complicated decorations. The icing sugar dusting is all it needs to finish it off.

It’s also incredibly versatile. The cake pairs wonderfully with coffee or tea and can be elevated with poached fruits and Greek yogurt for a more decadent experience. Whether you’re baking for a special occasion or just a casual treat, this almond cake is sure to impress.

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