Trick #2: Really make sure your butter is at room temperature before starting. This ensures that (a) you’re not using too much flour and (b) that the flour you are using is aerated. Trick #1: Listen to the recipe when it says to sift the flour before measuring. Because of the almond paste, this cake has a tendency to be dense, but there are a few tricks to make it fluff up. There are a few tricks about this almond cake I’ve learned over the years. But once you taste it, you’ll understand why this recipe’s a classic: the whole is greater than the sum of its parts. It’s just almond paste, butter, sugar, sour cream, almond extract, baking powder, and salt. Like the best recipes, the cake seems really simple at first. And some of the best parts of the book are her descriptions of Tad’s mother, Elizabeth Groesbeck Pierson, a wonderful cook who passed this recipe on to her future daughter-in-law. What makes the book charming and perennial is Amanda’s fearlessness in writing about her life from getting annoyed with her grandmother on a trip to Italy to hating to share her food when she’s out at a nice dinner, Amanda’s a lovable anti-hero. This book (one of the only books I’ve ever read twice) covers Amanda’s courtship with the New Yorker writer, Tad Friend. The first thing that you need to know about this almond cake is that it’s from Amanda Hesser’s wonderful book, Cooking for Mr. And I’m doing a new post about it now because I want to really emphasize the point: this is a recipe that you need in your repertoire. It’s my go-to dessert in almost any and every situation and it always dazzles. ![]() Since then, I must’ve made this recipe at least a hundred times. It’s a recipe that I first wrote about back in 2004 (!) when I made it with my friend Lisa in the kitchen of my Chelsea apartment, back when I was a grad student at NYU. In my particular case, I have two: the cavatappi with sun-dried tomatoes that I talk about all the time, and this almond cake… which I also talk about all the time. These are the recipes we love above all others, the recipes that we’d go to hell and back for, the recipes that we want chiseled into our gravestones.
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