almond cake. lemon icing.

I only have this cake recipe in grams. When I was working as a baker years ago my chef gave it to me. Trying to convert it to cups, gives weird measurements such as 3/8 of a cup. So lets just stick to using a scale for this one.

cake. (makes two 9inch rounds)

310g sugar

140g marzipan, cut into small pieces

230g vegetable oil

3 eggs

1 tsp salt

2 tsp baking powder

55g almond flour

226g AP flour

230g buttermilk

Oven 350F. Two 9inch cake pans, buttered and floured. 

In a food processor or a high powered blender, pulse the sugar and marzipan. Keep pulsing until you have a sandy texture with no visible chunks of marzipan. Transfer to a mixing bowl.

Add in the eggs and oil, stir until combined. In a separate bowl, whisk the salt, baking powder, almond flour and AP together. In alternating batches, mix in the buttermilk and flour mix to the sugar. Stirring until just combined. 

Divide evenly between the pans. Bake for 25-30 minutes until the center is set and top is golden brown. Remove from pans and let cool on wire racks.

icing.

125g powdered sugar

zest and juice from 1 lemon.

Whisk the sugar and lemon zest together. Slowly add in the lemon juice until slightly running. May need more or less than the juice of 1 lemon. Pour over cooled cakes.