Almond Cake with Kirsch Cream and Lingonberry Prese

Name: Almond Cake with Kirsch Cream and Lingonberry Preserves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz almond paste (not marzipan); 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/2 cups sugar; 1 teaspoon vanilla; 8 large eggs at room temperature; 1 1/2 cups chilled heavy cream; 2 tablespoons kirsch; 1 cup lingonberry preserves; Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan

Servings: persons

7 oz almond paste (not marzipan)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
8 large eggs at room temperature
1 1/2 cups chilled heavy cream
2 tablespoons kirsch
1 cup lingonberry preserves
Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan

1
Preheat oven to 325F.
2
Butter pan generously and dust with flour, knocking out excess.
3
Break almond paste into pieces and pulse in a food processor until finely ground.
4
Sift together flour, baking powder, and salt into a bowl.
5
Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes.
6
Add almond paste and vanilla and beat until combined well, about 2 minutes.
7
Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl.
8
Add flour mixture and mix at low speed 30 seconds.
9
Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
10
Pour batter into tube pan, smoothing top.
11
Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
12
Cool cake completely in pan on a rack.
13
(Cake may shrink and buckle slightly, but don't worry.
14
This won't be visible once cake is inverted.)
15
Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
16
Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
17
Serve cake with kirsch cream and lingonberry preserves.

1690

kcal

Calories

123

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 oz almond paste (not marzipan), 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Almond Cake with Kirsch Cream and Lingonberry Preserves 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.

That's it — enjoy your meal!

Almond Cake with Kirsch Cream and Lingonberry Preserves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions