Almond cake

As part of our Alaska trip two summers ago, D’s mother and I added on a few days in Denali National Park, which was well worth it despite never glimpsing the mountain.

In fact, it rained almost the entire time! But that didn’t stop us from making the most of our stay.

And after busy days of adventure, I looked forward to the most delicious food back at the North Face Lodge. Those three course meals were amazing, especially considering they’re located about as far from civilization (and grocery stores) as you can get.

This cake was one of our favorites, moist and flavorful. It’s a Thomas Keller recipe, which I adapted slightly and made for my uncle’s birthday. It’s definitely going into my regular rotation!

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7 ounces almond paste
1/4 cup sugar
1 stick unsalted butter, cut into pieces
3 large eggs
2 tbsp amaretto, plus additional 2 tbsp for brushing
1/3 cup all-purpose flour, sifted

Preheat oven to 350 degrees. Butter the bottom of an 8-inch round cake pan and line with parchment, butter and flour the sides.

Combine almond paste and sugar in stand mixer, just until almond paste is broken up. Add butter and mix for 4 to 5 minutes, or until mixture is light and airy.

Add eggs one at a time, then add amaretto, flour, and a pinch of salt and mix to combine.

Bake for 25-35 minutes, or until cake is golden and springs back when pressed.

Transfer to a wire rack to cool slightly, and transfer to plate while cake is still warm. Brush top of cake with additional amaretto.