Almond Cake with Kirsch Cream and Lingonberry Preserves
For cake:
7 oz. almond paste (not marzipan)
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks (1 c.) unsalted butter
1 1/2 c. sugar
1 tsp. vanilla
8 lg. eggs, room temperature
Topping:
1 1/2 c. chilled heavy cream
2 T. kirsch
1 c. Lingonberry preserves
Making the cake: Preheat oven to 325F. Generously butter a 9x4 inch (14 c.)tube pan or an 11x2 1/2 inch (12 c.) springform tube pan. Dust the pan with flour, knocking out excess.
Break almond paste into pieces and pulse in food processor until finely ground.
Sift together flour, baking powder and salt into a bowl. Beat butter and sugar together with electric mixer at high speed until pale and fluffy, about 3 minutes. Add almond paste and vanilla; beat until combine well, about 2
minutes. Add eggs, 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom
of bowl.
Pour batter into pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 to 60 minutes total.
Cool cake completely in pan on a rack. Cake may shrink and buckle slightly but do not worry. This will not be visible once cake is inverted. Run a thin knife around outside and inside edges; invert a plate over pan, then invert cake onto the plate.
Just before serving, beat cream and kirsch together in a chilled bowl with cleaned beaters until soft peaks form. Serve cake with kirsch cream and spoonfuls of Lingonberry preserves drizzled on a corner of each slice.
Note: this cake can be made ahead and kept wrapped well in plastic wrap, at cool room temperature 3 days of frozen, wrapped in plastic wrap and foil, 2 weeks.
This recipe is from Gourmet magazine, Dec. 2001.
CYH
Cyndi
For cake:
7 oz. almond paste (not marzipan)
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks (1 c.) unsalted butter
1 1/2 c. sugar
1 tsp. vanilla
8 lg. eggs, room temperature
Topping:
1 1/2 c. chilled heavy cream
2 T. kirsch
1 c. Lingonberry preserves
Making the cake: Preheat oven to 325F. Generously butter a 9x4 inch (14 c.)tube pan or an 11x2 1/2 inch (12 c.) springform tube pan. Dust the pan with flour, knocking out excess.
Break almond paste into pieces and pulse in food processor until finely ground.
Sift together flour, baking powder and salt into a bowl. Beat butter and sugar together with electric mixer at high speed until pale and fluffy, about 3 minutes. Add almond paste and vanilla; beat until combine well, about 2
minutes. Add eggs, 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom
of bowl.
Pour batter into pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 to 60 minutes total.
Cool cake completely in pan on a rack. Cake may shrink and buckle slightly but do not worry. This will not be visible once cake is inverted. Run a thin knife around outside and inside edges; invert a plate over pan, then invert cake onto the plate.
Just before serving, beat cream and kirsch together in a chilled bowl with cleaned beaters until soft peaks form. Serve cake with kirsch cream and spoonfuls of Lingonberry preserves drizzled on a corner of each slice.
Note: this cake can be made ahead and kept wrapped well in plastic wrap, at cool room temperature 3 days of frozen, wrapped in plastic wrap and foil, 2 weeks.
This recipe is from Gourmet magazine, Dec. 2001.
CYH
Cyndi