Posted by: Deana | February 28, 2012

Almond Cake with Boysenberry Jam

Almond CakeI found this cake recipe in the February 2011 Bon Appétit we got; since Z’s birthday is February 14 I had found it just in time.  Z loves pretty much anything almond, so I knew this would be a good birthday cake.  It was so good, in fact, and things were so busy this year that I made it again a few weeks ago for his 30th birthday.  We were out of my mom’s homemade boysenberry jam, but we had a full jar of her raspberry on hand so we used that in the middle.  I don’t often like to cook/bake with her jam because it seems to take away from the deliciousness of the jam itself.  But this cake is so simple that the jam and almond flavors really shine.

Almond Cake with Boysenberry Jam

  • ¾ cup sugar
  • 1/3 cup plus 1 Tbsp almond paste
  • 1 cup cake flour
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 cup (2 sticks butter)
  • ½ tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/3 cup boysenberry jam (We had raspberry, and I used a little more than 1/3 cup.)
  • Powdered sugar

Preheat oven to 350°.  Butter 8 in round cake pan with two inch sides. Line bottom with parchment or waxed paper and butter again.

Blend sugar and almond paste in processor til finely ground.

Put flour, salt and baking powder into small bowl and whisk to blend.

Using electric mixer, beat butter, sugar and almond paste on medium speed until light and fluffy, about 3 minutes.

Add eggs one at a time, beating on medium high until each is incorporated.

Fold in dry ingredients and transfer mix to pan.

Bake for 40 minutes without opening oven, rotate pan and bake until cake is golden and firm to the touch. (Another high altitude change…I only baked mine for at most 35 minutes total).

Cool in pan for 10 minutes, run knife around outer edge, invert cake onto flat surface and remove paper from the bottom. Turn over and cool on rack.

Cut cake in half horizontally using a long serrated knife (bread knife is perfect).  Using the bottom of a tart pan, transfer the top half of the cake to a work surface.

Put remaining piece of cake, cut side up, on cake plate and spread the surface with jam. Place top half of cake on top of jam, cut side down.

Dust with confectioner’s sugar and served with lightly sweetened whipping cream. (We did not have whipping cream)

NOTE: To evenly cut the cake, measure the overall height. Then mark the halfway point with toothpicks at several points all around the cake. Use these toothpicks as your guide to slowly cut the cake in half with a serrated knife.


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