Almond Cake with Kirsch Cream and Lingonberry Preserves |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
7 oz almond paste (not marzipan) |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 sticks (1 cup) unsalted butter, softened |
1 1/2 cups sugar |
1 teaspoon vanilla |
8 large eggs at room temperature |
1 1/2 cups chilled heavy cream |
2 tablespoons kirsch |
1 cup lingonberry preserves |
Directions:
1. Make cake: Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
2. Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined 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.
3. Pour batter into tube 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 minutes to 1 hour total.
4. Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
5. Make kirsch cream: Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
6. Serve cake with kirsch cream and lingonberry preserves.
7. Cooks' notes:
8. · Cake can be made ahead and kept, wrapped well in plastic wrap, at cool room temperature 3 days or frozen, wrapped well in plastic wrap and foil, 2 weeks. Defrost (without unwrapping) at room temperature.
9. · Kirsch cream can be spooned into center of cake and drizzled with some of preserves.
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