Mary Todd Lincoln’s White Almond Cake was President Lincoln’s favorite cake! While they were courting, Mary Todd baked this cake for her suitor Abe Lincoln, who promptly declared it “the best cake I ever ate.” The recipe followed her to the White House, where the First Lady often served her White Almond cake to guests. This cake reminds me of a good pound cake but with the taste of a fortune cookie. It is moist, dense and not too sweet. The freshly-ground blanched almonds give it an elegant taste. I swapped the vanilla extract to almond extract.
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
Author Homemade Italian Cooking with Cara
1 ⅓cupswhole blanched almonds
1cup2 sticks butter, at room temperature
2tablespoonspowdered sugarfor garnish
Preheat oven to 350 F. Generously grease and flour a bundt cake pan.
Combine flour and baking powder and sift 3 times. Set aside. Using a food processor, pulse the almonds until they resemble coarse flour. Set aside.
At medium-high speed with an electric beater or stand mixer, cream butter and sugar until fluffy and light yellow, about 3 minutes. Add almond extract. Scrape down sides of bowl and beat an additional minute.
Fold flour into butter, alternating with milk, until well blended. Stir in ground almond flour and beat well.
In a separate bowl, beat egg whites until they form stiff peaks. With a rubber spatula gently fold egg whites into batter.
Pour batter into prepared pan and bake 1 hour, or until a skewer inserted comes out clean.
Cool 20 minutes in pan. Remove from pan onto a wire rack and cool completely.