Cake Recipes
Almond Pound Cake
with Raspberry Filling
Yield: 10 servings
Ingredients
- 3/4 cup sifted cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 7 ounces (3/4 cup) almond paste (room temperature)
- 1 cup granulated sugar
- 8 ounces (2 sticks) unsalted butter, (don’t use butter) (room temperature)
- 1 cup raspberry preserves
Instructions
- Position rack in lower third of oven. Heat oven to 350 degrees F. Grease and lightly flour* a 9 x 5 x 3 inch loaf pan.
- Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside.
- Crack eggs into a small bowl. Add the vanilla extract and whisk briefly, as if to make scrambled eggs.
- Place the almond paste in a work bowl of a large heavy-duty mixer.
- Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar.
- Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the butter has been added, and scrape down the sides.
- Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes.
- With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until the eggs disappear before adding more.
- Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume. Stop beating the batter now.
- Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour.
- Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center.
- Bake for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. It is normal for pound cake to crack along their tops while baking.
- Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling.
- When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Cut a V-shaped portion out along the length of the cake. Set both pieces aside.
- Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired.
- Spread the sloping sides of the cut-out V on the cake bottom with raspberry preserves, and replace V-shaped piece.
- Wrap in plastic wrap and store at room temperature if serving within 24 hours.
- To freeze, cover plastic wrapped cake in foil, and freeze for up to 2 weeks.
Notes
* For best results, use our Pan Release!
Attribution
Posted by FootsieBear at Recipe Goldmine April 29, 2001.