Almond Brunch Cake

Extra Light
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • Pinch of salt
  • 1 pkg (7 oz) almond paste, thinly sliced
  • 1/3 cup sugar
  • 1 tsp almond extract
  • 1/2 cup Filippo Berio Extra Light Olive Oil
  • 2 eggs
  • 1 cup milk
  • Icing sugar
    • Preheat oven to 350°F. Grease 9-inch spring-form pan with oil. In bowl, combine flour, cornstarch, baking powder, and salt. Set aside.
    • In food processor fitted with metal blade, process almond paste until finely ground. Add sugar and almond extract; process until combined. With machine running, drizzle oil through feed tube; process until smooth. Add eggs; process until smooth.
    • Add flour mixture in three additions and milk in two additions, starting and ending with flour mixture, pulsing just to combine after each addition. Pour batter into prepared pan.
    • Bake for about 35 minutes or until the cake is lightly browned and tester inserted in centre comes out clean. Transfer to rack; let cool. Sprinkle with icing sugar; serve warm or at room temperature.
    • Tip:

      • Serve the cake with lightly sugared seasonal cut fruit.
      • Almond paste, a stiff mixture of ground almonds and sugar, is sold in the baking section of supermarkets. Do not replace it with almond filling, which is a much softer, sweeter mixture.

      Recipe Provided by Chef Sharon Sanders

    Prep Time

    25 min

    Cook Time

    35 min

    Total Time

    1 hr






    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Light


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