Almond Cake

Inspired by Claude Monet’s favorite confection, this cake is subtle in taste, redolent of almond, and the kirsch adds a hint of cherry—no need to say more. Except that if you’ve eaten healthy and saved all week by cooking with us Five Dollar Foodies, here’s a treat.

Makes 10 Servings - $1.08 per serving Show Detailed Pricing

  • 1 1/4 cups confectioner's sugar
  • 1/2 cup butter, softened (plus extra for the pan)
  • 2 tablespoons kirsch (or other liqueur)
  • 5 eggs
  • 2 1/4 cups almond flour (almond meal)
  • 2/3 cup flour
  • Optional garnishes: 1/4 cup confectioner’s sugar, sifted; 1/3 cup slivered almonds, lightly toasted; crème fraiche, 8 oz 

Prep time: 30 minutes
Bake time: 30-40 minutes

  1. Preheat the oven to 350 degrees. Butter a pie plate or shallow 8-inch cake pan.
  2. Cream together in a medium-size mixing bowl the butter and sugar, beating until smoothly textured and fluffed.
  3. Crack eggs into a separate bowl (taking care that no shell falls into the eggs) and beat them slowly into the butter-sugar mixture. Add the almond flour gradually, then the kirsch* and mix thoroughly. Next add the all-purpose flour, mixing until well combined.
  4. Pour the batter into the pan and bake for 30-40 minutes or until light golden in color.
  5. Allow cake to cool before garnishing with the sifted confectioner’s sugar and sliced almonds. With a sharp knife, cut the cake into 10 servings and add a dab of crème fraiche (or whipped cream) alongside each one.

Note: Kirsch is flavored with cherry; other possibilities are triple sec (orange), brandy, or framboise (raspberry).


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