This fine, light cake is a favorite from one of our Dutch friends, who used to make it frequently and served it with coffee as an afternoon pick-me-up. Here we use a springform pan, but for a more elegant presentation it can also be baked in a shaped pan, such as a Bundt.
- 8 T (115 g) unsalted butter, room temperature
- ¾ C (144 g) sugar
- 1 C (259 g) almond paste
- 3 lg eggs
- ⅓ tsp (1.3 g) baking powder
- Pinch of salt
- ¼ tsp (1.3 g) almond extract
- 1 T (15 g) kirsch or Grand Marnier
- ¼ C (22 g) cake flour
- Confectioners’ sugar
- Fresh raspberries
Preheat oven to 350°F (176°C). Butter and flour an 8-inch springform pan well, or use a shaped pan for a fancier cake. Beat together butter and sugar in a large bowl until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating well between additions. Add baking powder, salt, almond extract and liqueur; stir to combine. With a spatula, gently fold in flour, making sure not to over mix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick inserted into center comes out clean; make sure you do not under bake. Cool slightly on a cooling rack. Note: the small amount of flour is correct; this is a tender, delicate cake that gets its loft from the eggs.
Dust with confectioners’ sugar and garnish with fresh berries.
Prep time: 15 minutes. Cook time: 45 minutes. Makes 10 servings.