Almond Cake with Fresh Berries

  • Serves: Makes one 8- or 9- x 2-inch round cake pan
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  • Comments: 14

Recipe by Sarah Phillips © 2007 Sarah Phillips
Photo of Jacques Pepin taken by Sarah Phillips © Sarah Phillips 
While I attended the Food and Wine Classic in Aspen, I had a chance to go to a demo given by Chef Jacques Pepin. He made a luscious Almond Cake in a food processor that was so moist and tender and quite quick to make. Before serving, he brushed the cake with whiskey-laced syrup, and then covered it with jam-flavored fruit and served with sour cream or crème fraîche. It was to die for. I adapted his recipe so I could share it with you!

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