Almond Cake in a Crust

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The almond flavor is the highlight of this delightful cake topped with fresh fruit.....

1 1/2 cups all-purpose flour
2 Tbsp sugar
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 Tbsp water
1/4 cup peach, strawberry, or raspberry preserves
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup finely chopped almonds
1 1/2 tsp baking powder
1/2 tsp salt
2 egg yolks
1/2 cup milk
1/3 cup cooking oil
1 tsp vanilla
3 egg whites
1/8 tsp cream of tartar
1/4 cup peach, strawberry, or raspberry preserves
2 cups fresh, frozen, or canned cut up peaches, strawberries, or raspberries, drained
1/4 cup additional peach, strawberry, or raspberry preserves
sweetened whipped cream, if desired
1. Preheat oven to 350 degrees.  In medium bowl combine flour, sugar, and salt.  Use a pastry blender to cut in butter into flour mixture until pieces are pea-size.  Atir together egg yolk and water.  Sprinkle over flour mixture;  toss with fork to combine (mixture will be crumbly).  Press crumb mixture on bottom and up sides of greased 9 x 2" round cake pan or springform pan.  Spread preserves over bottom crust; set aside.   
2. For batter, in  large bowl combine flour, sugar, almonds, baking powder and salt.  In small bowl, combine egg yolks, milk, oil, and vanilla.  Add to flour mixture, stirring just until combined;  set aside. 

3. In a medium mixing bowl beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.  Fold egg whites into batter.  Pour into crumb-lined pan.
4. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean.  Cool on wire rack 15 minutes.  Remove from pan; cool on wire rack.  Place cake on serving plate, crust side down.  Spread top of cake with 1/4 cup preserves.  Arrange fresh, frozen, or canned fruit atop cake.  Heat remaining 1/4 cup preserves over low heat until  melted.  Drizzle over fruit atop cake.  Serve with sweetened whipped cream.
Serves:  8
Dish   CakeCooking Method   Baked
Prep Time   less than 15 minutesCooking Time   45 minutes

Carolyn Beck

Member since Jun 2008

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