I found this recipe on the back of some "Sugar Zulka" found in the baking section of our local market. We've been enjoying it in coffee and tea too.
This was one of our desserts at Easter - hence the name Easter cake.
I made a few modifications, but everyone who likes almond agreed that it was tasty and my brother-in-law, the former chef, said it is the best dessert he's had in months!
I'll type the original recipe & put my modifications in parentheses.
- 1/2 C All-Purpose Flour
- 1 t Baking Powder
- 12 T Unsalted Butter
- 3/4 C Sugar Zulka (I used their product, but I think any course sugar in the raw would work)
- 12 T Almond Paste (I just used a tube...It may be a little less than 12 T)
- Grated Zest of 1 Orange
- Grated Zest of 1 Lemon
- 1/2 t Almond Extract
- 1 t Kirsh (I used Grand Marnier instead - hence the name "Almond Citrus Cake. Lemon or orange extract would probably work too.)
- 1 t Vanilla Extract
- 5 Eggs
Topping:
- 2 T Apricot Jam (I used a little more than this.)
- 1 T Water (Why use water when you can use Bourbon? I used Bourbon, enough to make the ratio work)
- 1/4 C Toasted Sliced Almonds (I didn't do this b/c I desperately wanted to use my lattice cutter that I purchased with April's birthday King Arthur's Gift Certificate. I rolled out marzipan and cut it out and laid it on top of the jam/bourbon combo, with a rather gorgeous effect, if I do say so myself. Hence the Rose Window part of the name.)
Preheat oven to 325 F
Butter a 9" round cake pan & line with parchment paper (I forget the parchment paper, but it would have been cleaner if I had.)
Sift flour and baking powder together and set aside, Cream butter & sugar on medium, scraping down the sides of the bowl, until light & fluffy (3-4 minutes).
Add almond paste, zests, almond extract, kirsch (or whatever) & vanilla. Beat until light & fluffy, scraping down sides of bowl (2-3 minutes.) Add eggs and beat until smooth and lump free. (The original recipe doesn't mention adding the flour mix, but I added it here and beat until smooth and lump free.)
The pan will be very full, but shouldn't run over. Bake until cake begins to pull away from the sides of the pan and a toothpick comes out clean 40-50 minutes (50 for me)
Transfer the cake pan to a wire rack and cool for 1 hour. Turn the cake onto plate, brush with the jam mixture (I heated mine in the microwave) and sprinkle with toasted almonds (I skipped this in favor of my marzipan topping.)
