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| This sweet dessert is a simple yet satisfying way to end a Passover feast. Accompany slices of |
| cake with fresh berries and cups of hot tea or espresso. |
| 1/2 cup all-purpose flour |
| 12 Tbs. (1 1/2 sticks) unsalted butter |
| 2 Tbs. apricot jam, warmed with 1 Tbs. water |
| 1/4 cup toasted sliced almonds |
| Preheat an oven to 325ºF. Butter a 9-inch round cake pan and line it with parchment paper. |
| Over a sheet of waxed paper, sift together the flour and baking powder; set aside. |
| In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium |
| speed, scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes. Add the almond |
| paste, orange and lemon zests, almond extract, kirsch and vanilla, and beat until light and fluffy, |
| scraping down the sides of the bowl, 2 to 3 minutes. Add the eggs and beat until smooth and |
| blended, about 1 minute more. Reduce the speed to low and fold in the flour mixture until smooth |
| and lump-free. Transfer the batter to the prepared pan. |
| Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the |
| center comes out clean, about 45 minutes. |
| Transfer the cake pan to a wire rack and cool for 1 hour. Turn the cake out onto a plate. Brush the |
| top with the apricot jam and sprinkle with the toasted almonds. |
| Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life |
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