Almonds, almond flavor, and almond paste have long been a fixture among Italian dessert preparations. It is hard to find a list or assembly of Italian desserts that do not have a couple of “dolci” among them, made from almonds or carry the almond scent and flavor. Those familiar with the famous desserts from Little Italy in New York City can attest to the almond cakes and pastries that are always displayed in the restaurant and shop dessert cases. CRANBERRY ALMOND CAKE will bring all of those almond dessert memories back to the forefront for you.
This luscious cake is surprisingly simple to make considering the complex flavor and texture it bears. The consistency of this cake is quite reminiscent of the Italian pastries you may remember, especially when you take that first bite. The almond flavor is prominent. The added cranberries give it a holiday flair.
The use of almond paste capturing a “pastry quality” is the key to this dessert. Without it – it would be just a cake. Instead, the use of the almond paste kicks it into another arena altogether and defines it as more of a pastry.
As an added benefit, the deep almond aroma will give your kitchen a totally undeniable Italian essence.
Let the pleasure begin – allow yourself to indulge!
Ingredients:
1. 2 8 oz Cans Almond Paste
2. Zest of a Fresh Lemon
3. 1/2 C. Sugar
4. 3/4 C Unsalted Butter cut into bits
5. 3 Eggs
6. 1/2 Tsp. Almond Extract
7. 1/2 C. Flour
8. 1 C. Fresh Cranberries – coarsely chopped
9. 1/3 C. Candied Lemon Peel
Sliced Almonds for Top of Cake
Brown Sugar for sprinkling
Sifted Powdered Sugar for Topping
Instructions:
In food processor : mix the almond paste, lemon zest, and sugar.
Add butter and combine.
Add eggs and almond extract – mixture again.
Add flour – mixture.
Transfer mixture to a bowl and fold in the cranberries and candied lemon peel.
Pour batter into a grease 9-10 inch springform pan.
Place sliced almonds on the top of the cake and sprinkle lightly with brown sugar.
In a greased 9-10 inch springform pan, bake at 325 degrees for about 45 minutes – or until done.
Cool and remove side of springform.
A serving suggestion for your CRANBERRY ALMOND CAKE: Garnish with fresh cranberries and serve with a scoop of Honey Gelato
