ADVERTISEMENT
ALMOND CAKE WITH KIRSCH
Bon Appetit-June 1999
Serves 8
Only 1/3 cup of flour is used in this recipe, so the cake has a deliciously dense texture.
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 (7-ounce) package almond paste, broken into pieces
3 large eggs
1 tablespoon kirsch (clear cherry brandy)
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar
Preheat oven to 350 degrees F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess.
Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
Bon Appetit-June 1999
Serves 8
Only 1/3 cup of flour is used in this recipe, so the cake has a deliciously dense texture.
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 (7-ounce) package almond paste, broken into pieces
3 large eggs
1 tablespoon kirsch (clear cherry brandy)
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar
Preheat oven to 350 degrees F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess.
Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
MsgID: 3110456
Shared by: Gladys/PR
In reply to: Recipe: Dessert Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Dessert Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (26)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Sour Cream Pineapple Cake with Pineapple Glaze (using cake mix)
- Hawaiian Cream Cake with Cream Cheese Icing (with macadamia nuts and coconut) and variation
- Karidopeta (Greek Nutcake with Syrup)
- Lemon Cake like Olive Garden (with Lemon Cream Filiing and Vanilla Crumb Topping (repost)
- Chocolate-Caramel-Nut Cake (using cake mix and caramel topping)
- Coconut Layer Cake with Coconut-Cream Cheese Frosting, Awesome Coconut Cake with Lemon Filling, and Italian Cream Cake with Cream Cheese Icing for Bre, TN
- Lemon Pudding Cake for Norma (repost)
- Baker's Bakery Date Nut Cake - photo
- Freezing a cake mix cake.for Jill/CO
- Marshmallow Cake (self-frosted, Bisquick recipe, 1970's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!