Almond Cake With Fresh Berries |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A Jacques Pepin recipe, I think it is one of his fast foods. This cake is made in the food processor. Ingredients:
4 ounces almond paste |
4 ounces unsalted butter, plus more |
unsalted butter, for greasing the pan |
1 teaspoon pure vanilla extract |
3 large eggs |
1/4 cup milk |
1 dash salt |
1 cup cake flour |
1/2 teaspoon baking powder |
3 tablespoons water |
3 tablespoons whiskey or 3 tablespoons rum or 3 tablespoons cognac |
1/4 cup sugar |
1 1/2 lbs mixed berries (raspberries, blueberries, strawberries and or or blackberries) |
1/2 cup apricot jam, diluted with |
1/2 cup water |
8 -10 mint leaves |
1 cup sour cream or 1 cup creme fraiche |
Directions:
1. CAKE:.
2. Preheat the oven to 350°F
3. Butter an 8-inch round cake pan that is 2 inches deep.
4. Line the bottom with parchment paper and butter the paper.
5. Put the almond paste, sugar, 1 stick of butter and the vanilla in a food processor and process for 10 seconds.
6. Add the eggs, milk, and salt and process for 5 seconds.
7. Add the flour and baking powder and process for 5 to 10 seconds, until smooth.
8. Pour the cake batter into the pan and bake for 45 minutes.
9. Let cool.
10. THE SYRUP:.
11. Combine the syrup ingredients in a small bowl.
12. Stir to dissolve the sugar.
13. ASSEBMLY:.
14. Remove the cake from the pan and transfer to a serving platter.
15. Using a spoon or pastry brush, moisten the cake with the syrup.
16. Scatter the berries on top of the cake and around it.
17. Spoon on the diluted apricot jam and garnish with the mint leaves.
18. Serve with the sour cream or crème fraiche.
19. *You can make this cake early in the day. Or make several cakes, wrap, well and freeze. Defrost, still in their wrappings, in the refrigerator.
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