Almond Cake with Pignolis
You can never have too many dessert recipes, so give Almond Cake with Pignolis a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. Watching your figure? This vegetarian recipe has 451 calories, 7g of protein, and 30g of fat per serving. A mixture of flour, butter, baking powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.
Preheat oven to 325 degrees. Butter and flour a 9 inch springform pan.
In a small bowl, combine 3/4 cup flour, baking powder, and salt. Set aside.
Combine almond paste, sugar, and 1/4 cup flour in the bowl of a food processor. Pulse until well combined with a coarse, sandy texture.
Add butter, vanilla, and almond extract to almond mixture. Run processor until dough becomes smooth, about 1 minute.
Add eggs one at a time, pulsing until combined.
Add flour mixture and pulse until just incorporated.
Pour batter into spring form pan.
Sprinkle top of cake with pine nuts.
Bake until golden and a cake tester comes out clean, about one hour.