ALMOND CAKE WITH BERRIES from Jacques Pepin
"This food processor cake
is moist and tender. Before
serving, the cake is brushed
with whiskey-laced syrup,
then covered with jam-flavored
fruit, and served with sour
cream or creme fra�che.
To make a three-layer cake like
the one in the photograph, see
the variation that follows."
Almond paste is available in
most supermarkets in 8-ounce
cans or tubes.
Serves: 6-8
� 4 ounces almond paste (1/3 cup tightly packed)
� 3/4 cup sugar
� 8 tablespoons (1 stick) unsalted
butter, 1/2 teaspoon reserved
to butter the cake pan
� 1 teaspoon vanilla extract
� 3 large eggs
� 1/4 cup milk
� Dash of salt
� 1 cup cake flour (5-6 ounces)
� 1/2 teaspoon baking powder
Syrup
� 3 tablespoons water
� 3 tablespoons whiskey, rum, or cognac
� 1/4 cup sugar
Garnish
� 1 1/2 pounds berries (raspberries,
blueberries, strawberries,
blackberries) or other available
fruits (currants, diced dried
peaches, or diced dried apricots)
� 1/2 cup good apricot jam, diluted with 2/3 cup water
� 8-10 mint leaves
� 1 cup sour cream or cr�me fra�che for serving
Preparation
Heat the oven to 350 degrees F.
Put the almond paste, sugar,
butter, and vanilla in a food
processor and process for about
10 seconds.
Add the eggs, milk, and salt and
process for 5 seconds.
Add the flour and the baking powder
and process for another 5 to 10
seconds, or until smooth.
Butter an 8-inch round cake pan
(2 inches deep) with the reserved
1/2 teaspoon butter.
Pour the cake batter into the pan
and bake for 45 minutes.
Cool on a rack.
At serving time, place the cake on
a serving platter.
For the syrup:
Combine the ingredients in a small bowl.
Using a spoon or pastry brush, moisten
the cake with the syrup.
Scatter the berries on top of and around
the cake.
Spoon on the diluted apricot jam and
garnish with the mint leaves.
Serve with the cr�me fra�che or sour cream.
Make Ahead
You can make the cake early in the day.
Or make several cakes and wrap them well
for the freezer.
Defrost, still in their wrappings, in
the refrigerator.
Variation
To make a large cake for a special
occasion --birthday, wedding, or
the like-- triple the recipe and
bake in different-size cake pans,
perhaps 12 inch, 8 inch, and 5 inch.
Brush the largest layer with one
third of the syrup, center the
second largest layer on top and
brush with one third of the syrup,
and top with the smallest cake layer.
Brush with the remaining syrup and
scatter the berries over the layers.
Spoon the diluted apricot jam over
the berries and cake and garnish
with the mint leaves and/or edible
flowers.
Serve with cr�me fra�che or sour cream.
Recipe courtesy of Houghton Mifflin Company,
�2004 Jacques P�pin
from Jacques P�pin: Fast Food My Way.
--
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