There is an almond cake in my little black book of great got-to recipes that keeps me coming back time and time again. This is a comellian recipe that starts with one important ingredient: almond paste. Never heard of almond paste? Please take my word for it and seek it out the next you are at the grocery store. It can be found in the baking isle near the pie fillings. This is not an original Meringue recipe. My dessert guru David Lebovitz has written about this cake in both his blog and in his books. It is best served fresh and warm, but it is also a great option in a decorated cake.
You need a food processor to make this one. I am embarrassed to say that I have broken this rule recently when my food processor was down. I thought it could be mixed with a paddle, but the extra hassle was a pain and it hindered the final product.
I highly recommend reading David Lebovitz's post at
Yield: 1 bundt, 12 Full Size Cupcakes, or one 9" Layered Cake