Almond Cake with Kirsch – a delicious recipe with sugar, unsalted butter, almond paste, eggs, almond, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Butter 8-inch-diameter cake pan with 2-inch-high sides.
3
Dust pan with flour; tap out excess.
4
Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy.
5
Add almond paste, 1 piece at a time, beating until well blended after each addition.
6
Beat in eggs 1 at a time.
7
Mix in kirsch, almond extract and salt.
8
Mix flour and baking powder in small bowl; add to batter.
9
Beat just until blended.
10
Spoon batter into prepared pan; smooth top.
11
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
12
Cool in pan on rack.
13
Transfer cake to platter.
14
(Can be made 1 day ahead.
15
Store airtight at room temperature.)
16
Dust with powdered sugar and serve.
641
kcal
Calories
43
g
Fat
52
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup (1 stick) unsalted butter, room temperature, 1 7-ounce package almond paste, broken into pieces, 3 large eggs, and more.
Yes, Almond Cake with Kirsch falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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