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
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butter, softened (plus extra for the pan)
kirsch (or other liqueur)
almond flour (almond meal)
- 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
- 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 butter and sugar, 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. Add the almond flour gradually, then the kirsch* and mix thoroughly. Next add the all-purpose flour, mixing until well combined.
- Pour the batter into the pan and bake 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 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).