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 49¢
-
1/2
cup
butter, softened (plus extra for the pan) $1.22
-
5
eggs $1.50
-
2
tablespoons
kirsch, or another liqueur such as Triple Sec $2.25
-
2 1/4
cups
almond flour (almond meal) $6.30
-
2/3
cup
flour 14¢
- Optional garnishes
-
*
1/4
cup
confectioner's sugar, sifted optional
-
*
1/3
cup
sliced almonds, lightly toasted optional
-
*
8
ounces
whipped cream or crème fraîche optional
-
Total Cost:
$11.90
-
Per Serving:
$1.19
*Optional ingredients are not counted towards pricing
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.
Notes:
- Kirsch is flavored with cherry; other possibilities are Triple Sec, which is orange-flavored, or brandy.