The Foolproof Cake I’ve Been Baking for Over a Decade

Fresh out of culinary school, I had the honor of interning at Food & Wine. A few weeks into my internship, the office made a big move, and I was in charge of setting up the new cookbook library, which was pretty much my dream. Frankly, I was emptying moving boxes and placing cookbooks on shelves, but just being surrounded by so many amazing cookbooks was inspiring.

While the internship offered a rich experience, the paycheck left a little to be desired. As luck would have it, this organizing gig had its perks.

The office had a giveaway table where various snacks, wines, books, and more would be up for grabs. While taking stock in the library, many duplicate books made their way to that table—or, if I'm being honest, right into my backpack!

One such book I've since treasured is Marcella Hazan's Essentials of Classic Italian Cooking. You know, the one famous for the brilliantly simple butter tomato sauce, which one would think is where I would have decided to delve into the book on an intern's budget.

Nope, I went straight to dessert. Hazan's Almond Cake instantly stood out to me. Perhaps it was because I'd always struggled with meringues or anything involving whipping egg whites. Or maybe it was because my mom had just gifted me a new stand mixer (that I still own to this day!) for culinary graduation, and I was dying to use it. Perhaps it was just meant to be.

How I Make Marcella Hazan's Almond Cake

Some people remember the day they met their significant other. No offense to my husband, but I remember making this cake the first time. It was a big deal for me to take on a culinary project like this at the time. 

The recipe called for 10 ounces of almonds and eight egg whites, which might as well have been gold for me at the time. Plus, it required not one but two kitchen gadgets. This meant I had to have one running on the floor since my NYC apartment could only contain one appliance on the counter at a time.

I whipped my egg whites, holding the bowl over my head to make sure they were stiff, like the good little chef I was. Then, I used my hand-me-down food processor to grind the almonds with the sugar. I added a touch of fresh lemon zest, used my freshly minted folding skills, popped the batter into a spring-form pan, and hoped for the best while fearing the worst.

My Tips for Making This Foolproof Cake

To my surprise and delight, the cake was absolutely perfect. While I was very proud of myself at the time, I've come to learn that this recipe is basically foolproof. My most important tip is to accentuate the j-fold technique while you work the sugar and almonds into the egg whites. The more volume you preserve, the better. 

Also, a tiny bit of flour is sifted into the batter right before baking. This acts as an insurance policy for your meringue, giving it some substance to cling onto as it rises. Make sure you take the time to sift the flour into the batter to prevent lumps and to help you evenly distribute it without overmixing. 

Last but not least, I've found that the cake only needs about 50 minutes of baking in my electric oven. You'll know the cake is done when the top feels dry to the touch and the cake tester you insert in the center comes out clean.

Once cool, this is wonderful simply adorned with powdered sugar, but I also like to serve it with a bit of whipped cream and fresh berries. I’d liken the flavor to a cross between angel food cake and a perfectly baked macaron shell. It’s just sweet enough, and always seems to impress and delight guests.