A delightful almond cake with a tender crumb and a hint of sweetness, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the cake inside for even baking.
Grease and flour your cake pan(s) to prevent sticking.
Use parchment paper for an easier release.
In a bowl, sift together the flour and salt, then set aside.
Sifting helps to aerate the flour, resulting in a lighter cake.
In a mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl to ensure even mixing.
Add the almond paste in small pieces to the mixer and beat until fully incorporated.
Break the almond paste into small chunks for easier mixing.
Add the eggs one at a time, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Mix the baking soda into the sour cream, then add this mixture to the batter.
This step helps to activate the baking soda for a better rise.
Reduce the mixer speed to low and gradually add the flour mixture until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan(s) and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Dust the cooled cake with powdered sugar before serving.
Use a fine sieve for an even dusting.
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