16 Tbs. of unsalted butter. Keep it at room temperature.
3 cups all-purpose flour
1 cup slivered blanched almonds, toasted
2 cups granulated sugar
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. baking soda
1/4 tsp. salt
3 tsp. anise essence
1tsp. graded Meyer lemon zest
1 cup sour cream
Preheat the oven to 350°F. Butter a 10-inch pan and sprinkle with flour and tap out the excess. In a food processor, process the slivered almonds until finely ground.
In a large bowl, beat together the 16 Tbs. butter and the granulated sugar to create a creamy batter. Add the eggs, one at a time, making sure they amalgamate after each addition. Stir in the vanilla, almond extracts, and anise.
In another bowl, mix the 3 cups flour, the baking soda, the salt, and Meyer lemon zest. The dry ingredients should be merged with the wet ingredients in 2 additions, alternating with the sour cream and beating gradually (and gracefully) until smooth. Stir in the ground almonds. Spread the batter evenly in the prepared pan.
Bake for 1 hour until the cake is golden and a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and lift off the pan. Let the cake cool completely. Enjoy.
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