Toasted Almond Cake

Ingredients

• 2 cups (200 g) whole, slivered, or sliced almonds, toasted and finely ground, or 2 cups almond flour
• 14 tablespoons (7 oz/200 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon fleur de sel or ½ teaspoon fine sea salt
• 4 large eggs, at room temperature
• 1 to 2 tablespoons dark rum, or 2 teaspoons pure vanilla extract
• ⅓ cup (45 g) all-purpose flour
• ¾ cup (90 g) confectioners’ sugar, sifted if lumpy, for the optional glaze
• About 3 tablespoons water, rum, or milk, for the optional glaze
• Blanched almonds, whole or halved, for decoration (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter a 9-inch round cake pan, line the bottom with parchment paper, butter the paper, and dust the pan lightly with flour.
2. If starting with whole, slivered, or sliced almonds, spread them on a baking sheet and toast until fragrant and lightly golden, 8 to 10 minutes. Cool completely, then pulse in a food processor with 2 tablespoons of the measured sugar until finely ground. Do not process to a paste.
3. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, remaining sugar, and salt on medium speed until pale and creamy, about 3 minutes.
4. Add the eggs one at a time, beating for about 1 minute after each addition and scraping the bowl as needed. Mix in the rum or vanilla. The batter may look slightly curdled; it will smooth out after the dry ingredients are added.
5. Mix in the toasted ground almonds on low speed, then add the all-purpose flour and mix only until incorporated. Finish folding with a spatula and scrape the batter into the prepared pan. Smooth the top.
6. Bake for 35 to 40 minutes, until the cake is golden, springs back lightly when pressed, and a tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then unmold onto a rack and cool completely.
7. For the optional glaze, stir the confectioners’ sugar with just enough water, rum, or milk to make a thick but spreadable glaze. Spoon it over the cooled cake, allowing a little to drip down the sides, and decorate with blanched almonds. Let the glaze set before slicing.