Ingredients

  • Cake
  • 200 grams almonds, slivered
  • 125 grams flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 220 grams butter, unsalted softened
  • 300 grams sugar, caster
  • 1 teaspoon vanilla
  • 8 large eggs
  • Topping
  • 350 milliliters whipping cream
  • 2 tablespoons kirsch
  • 1 cup cherry preserves

Directions

1. Cake: Preheat oven to 325*F, GM 3, 165*C. Butter tube pan and dust with flour.
2. Finely grind almonds to a paste. Sift together flour, baking powder and salt into a bowl. Beat butter and sugar until pale and very fluffy. Add paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each one. Add flour and just combine. Pour batter into tube pan. Bake in middle of oven, rotating pan halfway through baking, until tester comes out clean and edges begin to pull away from pan, 55 minutes to 60 minutes.
3. Cool cake completely in pan on a rack. Invert onto a plate.
4. Kirsch Cream. Beat cream with kirsch until soft peaks form. Serve cake with cream and preserves .
5. Cake can be made ahead and kept wrapped well in plastic wrap, at cool room temperature 3 days or frozen, wrapped well for 2 weeks. Defrost at room temperature.

Notes
Serving Ideas:Original serves 8.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadAlmond Cake with Kirsch Cream and Cherry Preserves. To import, drag image to your MacGourmet recipe box.