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Ingredients

Serves 8 to 10

• 1 stick (8 tablespoons) unsalted butter, softened, plus more for pan
• 1 cup all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon plus a pinch of salt
• 1/2 cup finely ground semolina flour
• 4 large eggs, separated, plus 1 large egg white
• 3/4 cup sliced almonds, with skins
• 3 tablespoons packed light-brown sugar
• 1/3 cup almond paste
• 1/2 teaspoon pure vanilla extract
• 2/3 cup whole milk

Description

This Beautifully Textured Cake Is Soft, Crumbly, And Crunchy All At Once. Semolina Flour Gives The Light And Tender Interior Just A Bit Of Heartiness, And Almond Paste In The Batter Keeps The Cake Moist. The Nutty Flavor Is Reiterated By A Sweet Topping O

Martha Stewart