October 12, 2010

a humble offering

Hello, my dears! It has been far too long. I’m not going to offer any excuses for my absence; instead, I am going to offer you some cake (as a sniveling apology?!). This was my birthday cake, for way back in August, so I’m not going to tell too many stories. 

This cake has been in my bookmarks folder for ages. It’s fairly simple to make and not terribly fussy, but the inclusion of a whole six-dollar (!!) tube of almond paste for two little cakes made me want hold off for a special occasion. My birthday seemed sufficiently appropriate. 

I have a tradition of baking absurd, towered, nutty three-layered creations, for my birthday. However, this year, I did not have a huge party, but a small dinner, and this dessert was more appropriate for the gathering – fancy enough for guests, but easy enough for a weeknight dinner party.

This cake by Amanda Hesser at the New York Times, or, rather, her mother-in-law, who aptly described this as the “Shar-Pei” of cakes. Indeed, this cake is not going to win any beauty awards, but take one bite and you’ll forget about its looks. Making her up with a dusting of decorative powdered sugar and hiding her under a fat dollop of freshly whipped cream and a pile of balsamic strawberries doesn’t hurt either.

Almond cake with balsamic strawberries

Adapted from Amanda Hesser and Elizabeth, the New York Times.

Covered tightly in plastic wrap, this cake keeps well in or out of the fridge for at least a week, if not more. Good thing, too, since this recipe makes two cakes. Or, with a little planning, this cake is perfect for dinner parties because it can be made a good while ahead, relieving the host/ess from the stress of making a cake the day of, on top of dinner.

For the cake:

  • 2 sticks butter, cut in large cubes
  • 2 cups sifted all-purpose flour (measured after sifting)
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 7-ounce tube almond paste
  • 4 egg yolks, room temperature
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • Powdered sugar, for sifting over cake.
  • Freshly whipped cream, to serve

For the strawberries:

  • 1 pint strawberries, hulled and sliced
  • 3 Tablespoons sugar (to taste)
  • ¼ cup balsamic vinegar

To make the cake, preheat oven to 325 degrees. Butter two 8-inch pans. Line the bottom with a round of parchment, and butter again. Place pans in freezer.

Place butter and sugar in a food processor fitted with the metal blade. Pulse until well combined and fluffy; you may need to scrape down the sides with a rubber spatula a few times. Add almond paste, egg yolks, and almond extract and pulse again until mixed. Mix sour cream and baking soda and add to the processor. Pulse again. Add flour and pulse until just blended.

Turn batter out into prepare pans and smooth the tops with a spatula or the back of a spoon. Bake about 1 ¼ hours, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Invert and remove paper.

At least 30 minutes before serving, make the strawberries. Combine strawberries, sugar, and vinegar, and toss to coat strawberries evenly. Set aside to let the juices meld.

Sift powdered sugar on top of the cake and serve slices with a dollop of freshly whipped cream and a pile of macerated strawberries.

Yield: 2 cakes, 8 servings each.