Almond Cake
Inspired by artist Claude Monet’s favorite confection, this cake is subtle in taste, redolent of almond, and a dash of liqueur adds a complementary note. 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 - $1.19 per serving Show Detailed Pricing
- 1 cup confectioner's sugar
- 1/2 cup butter, softened (plus extra for the pan)
- 5 eggs
- 2 tablespoons kirsch, or another liqueur such as Triple Sec
- 2 1/4 cups almond flour (almond meal)
- 2/3 cup flour
- Optional garnishes
- * 1/4 cup confectioner's sugar, sifted
- * 1/3 cup sliced almonds, lightly toasted
- * 8 ounces whipped cream or crème fraîche
Prep Time: About 30 minutes
Cook Time: About 40 minutes
Instructions:
- Preheat the oven to 350 degrees. Butter a pie plate or shallow 8-inch cake pan.
- Cream together in a medium-size mixing bowl the sugar and butter, beating until smoothly textured and fluffed.
- Crack eggs into a separate bowl (taking care that no shell falls into the eggs) and beat them slowly into the butter-sugar mixture along with the liqueur. Add the almond flour gradually and mix thoroughly. Next add the all-purpose flour, mixing until well combined.
- Pour the batter into the pan and bake in the bottom third of the oven for 30-40 minutes or until light golden in color.
- Allow cake to cool before garnishing with the sifted confectioner’s sugar and sliced almonds. With a sharp knife, cut the cake into 10 wedges and add a dab of crème fraiche or whipped cream alongside each serving.
- Kirsch is flavored with cherry; other possibilities are Triple Sec, which is orange-flavored, or brandy.
