Almond cake with kirsch syrup

By á-3201

Ingredients

• Kirsch Syrup:
• 1 1/4 cups sugar
• 6 large eggs, separated
• Finely grated zest of 1 lemon
• Finely grated zest of 1/2 orange
• 1 cup ground almonds
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1 tsp almond extract
• 3 Tbsp kirsch
• 1 Tbsp lemon juice
• 2 Tbsp sugar

Preparation

Step 1

Preheat oven to 324 F. Butter a 9 inch springform pan and line bottom with parchment paper.

Beat sugar, egg yolks, and zests together in a large bowl with electric mixer until thick and pale, about 10 minutes. Stir almonds, flour and baking powder together ina small bowl. Add to egg yolk mixture with almond extract and stir to blend.

In a deep metal bowl, beat egg whites until soft peaks form when the whisk is lifted. Gently fold whites into egg yolk mixture. Pour into prepared pan and carefully smooth top without deflating batter. Bake until cake springs back when lightly touched, 60 - 65 minutes. Unlatch sides of pan and transfer cake onto a wire rack while hot.

For Kirsch Syrup: Combine kirsch, lemon juice, and sugar in a small nonreactive saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and brush hot syrup gently and evenly over cake. Let cool completely before serving.

Notes: Serve with pitted fresh cherries or raspberries and creme fraiche, or split in half horizontally and fill with chopped pitted fresh cherries folded into a little shipped chilled cream. Store cake ina covered container at room temperature for up to 5 days.

12 Servings
202 Calories