Almond cake with kirsch from The Bon Appétit Fast Easy Fresh Cookbook (page 628) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • ashallen on November 25, 2019

    Delicious, strong almond flavor and a dense, super-moist texture. Cake slices are so moist in the center that I had to be careful when cutting and plating them to keep the slices intact. Texture is lighter and fluffier on the outer ends but still extremely moist and almond-y. Baked until center was 209F (~35 minutes) - worked well. Top browns quite a bit but still tastes delicious (i.e., doesn't get bitter). Cake stuck to pan - use wax paper or parchment paper. The second time I made this cake, I used Odense almond paste in a tube and had a hard time getting all of the almond paste lumps to incorporate thoroughly into the batter - it didn't seem to harm the texture of the baked cake, however. Leftovers kept well for at least a day - not sure beyond that since we'd eaten it all up by then!

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