-
1
Baking Preparations: Position rack in lower third of oven; preheat to 350F.
-
2
Using a paper towel, grease the bottom and sides of the pan with solid shortening.
-
3
Dust generously with all-purpose flour, shake to distribute, and tap out excess.
-
4
Ingredient Preparations: Pour the flour, baking powder, and salt into a triple sifter.
-
5
Sift onto a sheet of waxed paper and set aside.
-
6
Crack the eggs into a small mixing bowl; whisk together just to combine yolks and whites.
-
7
Place the almond paste in the bowl of a heavy-duty mixer.
-
8
Making the Cake: With the flat beater (paddle), beat the almond paste on low speed (#3) for 30 seconds.
-
9
Maintaining the same speed, add the sugar in a steady stream, and beat until incorporated (about 1 minute).
-
10
Continue on low speed while adding the butter, tablespoon by tablespoon.
-
11
Stop the machine after all the butter has been added, and scrape the mixture clinging to the sides down into the center of bowl.
-
12
Increase the speed to medium (#5) and cream until mixture is smooth, lighter in color, and fluffy in texture (about 3 to 4 minutes).
-
13
No lumps of almond paste should be visible.
-
14
With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise.
-
15
Each time the egg is absorbed, add a little more.
-
16
If at any time the mixture appears watery or shiny, stop the flow of egg and increase the speed until a smooth, silken appearance returns.
-
17
Then decrease the speed to medium and resume adding the eggs.
-
18
Continue to cream, scraping the sides of the bowl at least once, until the mixture appears light in color and fluffy in texture (about 2 to 3 minutes).
-
19
Detach the beater and bowl, and tap the beater against the side of the bowl to free the excess.
-
20
Stir in the orange zest with a rubber spatula.
-
21
With the same rubber spatula, stir in the flour mixture, scraping the sides of the bowl often and mixing until smooth.
-
22
Baking the Cake: Pour the batter into the prepared pan, spreading it level with the rubber spatula.
-
23
Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted near the center is removed free of cake.
-
24
(It is perfectly natural for this cake to shrink slightly toward the end of baking.)
-
25
Cooling the Cake: Place the cake on a rack to cool for about 5 minutes.
-
26
With mitts, tilt and rotate the pan and gently tip it to see if the cake releases from the sides.
-
27
If not, or if in doubt, run a small metal spatula or thin table knife between the cake edge and metal rim, freeing the sides and allowing air to get under the cake as it is rotated.
-
28
Turn the cake out onto a rack, remove the pan, and invert the cake right side up to cool completely.
-
29
Finishing the Cake: On the day of serving, spread the raspberry jam over the entire surface of the cake, using the back of a spoon (if necessary, warm jam slightly to make spreading easier).
-
30
Top with the toasted almonds.
-
31
Serve at room temperature.
-
32
Variation: To make individual Butter Almond Cakes, grease and flour seven fluted, removable-bottom tart pans (4 inches across the top, 3 inches across the bottom, and 1 1/4-inches deep).
-
33
Place a small round of waxed or parchment paper in bottom.
-
34
Set pans on a large baking sheet.
-
35
Position rack to lower third of oven; preheat oven to 350F.
-
36
Spoon batter into tart pans to fill only three-quarters up sides.
-
37
Bake for 25 to 30 minutes, or until golden brown on top and cakes spring back when lightly pressed in center.
-
38
Remove from oven to a cooling rack.
-
39
Cool 10 to 15 minutes before removing.
-
40
To unmold, gently tap pan on work surface until cakes come away from sides.
-
41
Invert onto rack, turn right side up, and cool completely before serving.
-
42
(Or freeze in a sturdy container for up to 10 days.)
-
43
Before serving, remove parchment liner.
-
44
Sprinkle each cake lightly with powdered sugar and decorate the top of each cake with a sliced strawberry and some Decorators Sliced Almonds.
