Almond Cake with Fresh Berries

  • Serves: Makes one 8- or 9- x 2-inch round cake pan
  • Views: 9226
  • Comments: 14

Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
 
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!
CAKE RECIPE HELP

Sarah's
Secrets

Almond paste is available at most supermarkets in cans or tubes.

INGREDIENTS
Cake:
4 ounces good quality almond paste (1/3 cup plus 1 tablespoon tightly packed) or marzipan, which is sweeter
3/4 cup sugar
1 stick (4 ounces) unsalted butter, plus more for greasing the pan
1 teaspoon pure vanilla extract
3 large eggs
1/4 cup milk
1/4 teaspoon salt

1 cup unbleached cake flour (4 ounces)
1/2 teaspoon baking powder

Syrup:
1 tablespoon plus 2 teaspoons warm water
1 tablespoon plus 1 teaspoon whiskey, rum or Cognac
2 tablespoons sugar

Garnish:
1 1/2 pounds berries (raspberries, blueberries, strawberries and/or blackberries)
1/2 cup apricot jam diluted with 1/2 cup water and warmed
8 to 10 mint leaves
1 cup sour cream or crème fraîche

INSTRUCTIONS
Cake:
1. Position the oven shelf in the middle of the oven and preheat the oven to 350 degrees F. Grease an 8- or 9- x 2-inch round cake pan. Line the bottom with greased parchment paper.

2. In the bowl of a food processor, fitted with the mixing blade, process the almond paste, sugar, butter and the vanilla, for 10 seconds, until smooth. Add the eggs, milk, and salt and process for 5 seconds.

3. Add the flour and baking powder and process for 5 to 10 seconds, until smooth.
Pour the cake batter into the pan.

4. Bake for 45 minutes until the cake is golden brown and the top springs back when lightly touched.

5. Transfer the cake to a cooling rack; unmold after 10 minutes. With a small metal spatula or table knife, loosen the sides of the cake. Carefully remove the parchment paper.
Turn the cake right-side-up to cool to room temperature on the rack.

Syrup:
1. Meanwhile, make the syrup: Combine the syrup ingredients in a small bowl. Stir to dissolve the sugar.

Assemble the cake:
Transfer the warm or cooled cake to a serving platter. Using a pastry brush, moisten the cake with the syrup.

Garnish and serve:
1. Spoon on the warmed diluted apricot jam and garnish with fresh mint leaves. Scatter the berries on top of the cake and around it.

2. Serve with spoonfuls of sour cream or crème fraîche.

STORAGE
You can make this cake ahead of time, a day or two in advance. Or make several cakes, wrap, well and freeze, where it will keep for a month or two.
Defrost, still in their wrappings, in the refrigerator.

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