Almond Cake A.Bachour (chap 7, pistachio flan cake)

[Sussan ScoolinaryTeam]

Hi Thomas.

The almond paste used by the chef is a marzipan-type paste; you can buy it ready-made, or you can get the Valrhona brand.

Here’s a recipe for you:

Ingredients:

Raw almonds (skinless): 280g

Powdered sugar: 120g

Almond extract (optional): a few drops

Water: 1 teaspoon (if needed)

Instructions:

1. Toast the almonds (optional): If you prefer a stronger flavor, toast the almonds in the oven at 160°C (320°F) for about 10 minutes, or until lightly golden. Then, let them cool.

2. Grind the almonds: Place the almonds in a food processor and blend until you get a fine, flour-like texture.

3. Add the powdered sugar: Add the powdered sugar to the ground almonds and continue processing until the mixture starts to come together. This may take a few minutes.

4. Add almond extract (optional): If you’d like a more intense almond flavor, add a few drops of almond extract at this point.

5. Form the paste: If the mixture doesn’t fully come together, add a teaspoon of water gradually until you achieve a paste similar to what’s shown in the course demonstration.

6. Wrap the paste in plastic wrap and store it in the refrigerator if not using it immediately. Almond paste keeps well for several weeks in a cool, dry place.

This recipe yields an almond paste that is 70% almond and 30% sugar, with a texture similar to marzipan but a bit smoother.You can adjust it to your desired sweetness level.

Note that this is an alternative to the exact ingredient the chef uses, so results may vary. It’s best to do a small test before using it in a full recipe to ensure you’re happy with the outcome.

Best regards.

[Sol Damiani]

Hey there Chef Thomas!👋

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