Almond Torte with Cranberry Jam

This moist, dense European-style cake is rich enough to serve without the jam, but don't forget the coffee.

Yield: 1 (9") cake.
Recipe from Oxmoor House

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Ingredients

  • 12 ounces pure almond paste, crumbled (we tested with Odense)
  • 3/4 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 2 tablespoons almond liqueur
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Powdered sugar
  • Cranberry Jam

Preparation

  1. Lightly grease and line bottom of a 9" springform pan with parchment paper; set aside.
  2. Beat almond paste, butter, and granulated sugar at medium speed with a heavy-duty stand mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in liqueur.
  3. Combine flour and baking powder; add to butter mixture, beating at low speed just until blended. Spread batter into prepared pan.
  4. Bake at 325° for 1 hour or until cake is golden and edges spring back when lightly touched. Cool completely in pan on a wire rack. Dust cake with powdered sugar, and serve with Cranberry Jam.
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