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Italian Almond Cake

This elegant and rich dessert is easy with a food processor.


  • 1 pound (16 ounces) almond paste*
  • 1 1/2 cups granulated sugar
  • 1 cup butter, softened
  • 6 eggs
  • 2 tablespoons Kirsch, Amaretto, or Drambuie (or a combination of Amaretto and Drambuie)
  • 1/2 teaspoon almond extract
  • 1 cup flour
  • 1 teaspoon baking powder


  1. Heat oven to 350 degrees F.
  2. Grease and flour a 9- or 10-inch springform pan.
  3. In a food processor, whirl almond paste with sugar until blended to the consistency of sand. Transfer to mixing bowl. Add softened butter; then add eggs one by one beating after each addition. Add Kirsch and almond extract.
  4. In a separate bowl, sift flour and baking powder. Mix into almond mixture. Do not overmix.
  5. Bake at 350 degrees F for 50 - 60 minutes or until knife comes out with just a few crumbs attached (not wet). Cool in pan. Remove sides of springform pan and transfer to a serving platter.
  6. Optional: Sprinkle top with powdered sugar before serving.
  7. Recipe can be halved and baked in a 9-inch layer cake pan. Baking time will vary. Check after 40 minutes.

Editor's Note: If buying supermarket grade almond paste, I recommend Odense brand. It comes in a 7-ounce roll. I do not recommend Betty Crocker's. Professional quality almond paste is preferable to grocery store brand.

Posted by CookinMom at Recipe Goldmine April 30, 2001.