FRENCH ALMOND CAKE

FRENCH ALMOND CAKE image

Yield serves 6-8

Number Of Ingredients 10

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cake: 7-8 oz almond paste or marzipan
3 large eggs
2 tsp. kirsch or vanilla
2 Tbs all purpose flour
2 Tbs cornstarch
3 Tbs butter, melted and cooled
1/2 cup sliced almonds
glaze:
1/4 cup lemon juice
1 cup powdered sugar

Steps:

Crumble marzipan into a large bowl of an electric mixer. Add eggs, 1 at a time, beating until blended. Then beat at high speed until thick, light, and about doubled in volume, about 15 minutes. Beat in kirsch. Sift flour and cornstarch over batter; gently fold in. Pour melted butter over batter; gently fold until blended. Generously butter the bottom and sides of an 8-inch round cake pan. Sprinkle 1/2 cup sliced almonds evenly over the pan bottom. Carefully pour batter into the pan. Bake in a 325 degree oven until cake just begins to pull from the pan sides and feels firm when lightly pressed in the center, 30-35 minutes. Pierce hot cake with a wooden pick, spacing holes about 1/2 inch apart. Pour lemon glaze (stir together 1/4 cup lemon juice and 1 cup powdered sugar) over cake reserving 3 Tbs. Let cake cool in pan and then invert onto a serving plate. Spoon the remaining glaze evenly over the top. Cover and let stand at room temperature up to overnight. Can be frozen.