Here is the dessert I’m making today.  Almonds are the ingredient in Majorca, Spain.  When I was there the almond trees were blooming.  They were so beautiful.   Each restaurant in Mallorca has its own delectable spin on almond cake.  Spongy, moist and oh so yummy.  The best I ate was at La Residencia.  I vowed to replicate it when I returned.  Here is a very close version:

KILLER ALMOND CAKE

(Stolen and modified )From Chez Panisse

1 1/3 cups granulated sugar

¾ cup almond paste (look for Odense)

10 ounces unsalted butter, room temp.

6 large eggs, room temp.

1 teaspoon vanilla extract

1 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Preheat oven 325 degrees.  Line a 10” cake pan w/ parchment paper or butter the pan and dust w/flour.

1.      With an electric mixer, beat the sugar and almond paste together until the paste is finely broken up.

2.     When completely mixed, add the butter and beat for a few minutes until light and fluffy.

3.     In a separate bowl, beat the eggs with a fork.  Stir in into the batter a little at a time, beating with the mixer.

4.     Beat in the vanilla.

5.     In a separate bowl, mix the flour, salt, and baking powder with a whisk or a fork. 

6.     Slowly incorporate the dry ingredients into the batter.

7.     Transfer the batter into the cake pan and bake for 1 hour.  Check for doneness.  It may take up to another 10 to 15 minutes until a toothpick comes out clean. 

8.     Cool before serving.  Serve plain or dust w/confectioners’ sugar or serve w/small scoop of vanilla ice cream.