Almond Cake with Pignolis

Ingredients

• 1 cup almond paste
• 1 1/4 cup sugar
• 1 cup flour
• 2 sticks unsalted butter, at room temperature
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 6 eggs
• 1 cup pine nuts

Directions

1. Heat the oven to 325 degrees. Butter and flour a 9 inch springform pan.
2. In a small bowl, stir together 3/4 cup flour, baking powder, and salt, then put it aside for the moment.
3. Add the almond paste, sugar, and 1/4 cup flour to the bowl of a food processor. Pulse everything together until the mixture is evenly combined and has a coarse, sandy texture.
4. Add the butter, vanilla, and almond extract to the almond mixture. Let the processor run until the dough smooths out, about 1 minute.
5. Add the eggs one at a time, pulsing after each addition until combined. Add the flour mixture and pulse only until it’s just incorporated.
6. Pour the batter into the springform pan. Scatter the pine nuts over the top of the cake. Bake until the cake is golden and a cake tester comes out clean, about one hour.