Almond Pound Cake

Pain de Gênes

Ingredients U.S. Metric %
Almond paste 7.5 oz 225 g 167
Confectioners’ sugar 5 oz 150 g 111
Egg yolks 4 oz 120 g 89
Whole eggs 1.67 oz 50 g 37
Vanilla extract 0.07 oz (½ tsp) 2 g 1.5
Egg whites 6 oz 180 g 133
Sugar 2.5 oz 75 g 56
Cake flour 4.5 oz 135 g 100
Butter, melted 2.33 oz 70 g 52
Sliced almonds 2 oz 50 g 37
Total weight: 2 lb 1 oz 1057 g 783%

Method

Procedure

Mixing

Separated-egg sponge

  1. Mix the almond paste and confectioners’ sugar to a sand-like consistency.
  2. Mix in the egg yolks, a little at a time. Then add the whole egg and vanilla. Beat well until smooth and light.
  3. Whip the egg whites to soft peaks. Add the sugar and whip to stiff peaks.
  4. Fold the meringue into the almond paste mixture.
  5. Fold in the flour and melted butter.

Pan Preparation, Scaling, and Baking

  1. Butter the bottom and sides of round or square cake pans. Line the insides of the pans with the sliced almonds.
  2. For scaling, use the figures for high-fat cakes in the table at the high end of the weight range.
  3. Bake at 340°F (170°C) for 20–25 minutes.