A light cake from our friends at Viking River Cruises.
Ingredients
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
Garnish
Confectioners’ sugar
Fresh raspberries
Directions
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 don’t 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.
Serving Suggestion
Dust with confectioners’ sugar and garnish with fresh berries.
Prep time: 15 minutes.Cook time: 45 minutes.Makes 10 servings.
Recipe and image from Viking Rive Cruises.