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Equipment:
- 8-inch (20-cm) fluted tarte mold or deep quiche
pan (or substitute a plain round cake pan)
- brush with melted butter
- sprinkle about 1 tablespoon (10 g) sliced
almonds over the bottom of the mold
- Heavy baking sheet
- Electric mixer, preferably a stand mixer with
flat beater and wire whip
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Batter:
- 1/2 cup + 1 tablespoon ( 4 1/2 ounces / 125
g) unsalted butter, softened
- 2 1/2 cups (12 ounces / 340 g) almond-and-sugar
powder
- 3 large eggs, at room temperature
- 2 tablespoons + 1 tsp (3.5 cl) European kirsch
or dark Jamaican or Haitian rum
- 1/4 cup + 2 tablespoons (1 1/2 ounces / 45
g) potato starch
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Preheat
the oven to 320 F (160C).
1. Cream the butter in the mixer, using the flat
beater if your mixer has one. Beat in half of the almond-and-sugar
powder and continue whipping at medium-high speed for
about 5 minutes to make the mixture very white and light.
Beat in the remaining almond-and-sugar powder.
2. Beat in one egg (still with the flat beater if you
are using it). Then switch to the wire whip and beat
in the remaining eggs one at a time, whipping until
the batter is smooth, light, and fluffy before adding
each successive egg. When all of the eggs have been
added, continue whipping for a few seconds longer, then
gradually whip in the kirsch or rum.
3. Sift the potato starch onto a sheet of wax paper,
and fold it into the batter using a wire whisk.
4. Scoop the batter into the prepared tarte mold. Smooth
the surface from the center out to the sides of the
pan, making a depression in the center. Place the tarte
mold on the baking sheet.
5. Bake until the top of the cake is light brown and
firm to the touch and the cake just begins to shrink
from the sides of the mold, about 45 to 55 minutes.
When the cake is done, the tip of a paring knife inserted
into the center will come out clean.
6. Place the cake on a wire rack and let it rest for
5 minutes. Then unmold the cake onto a wire rack and
let it cool right side up (that is, with the sliced
almonds on top). Serve at room temperature.
Storage:
Covered airtight with plastic wrap, for up to 3 days
at room temperature (or refrigerated in hot weather).
Or, freeze for as long as 3 months. If frozen, defrost
overnight in the refrigerator, then unwrap the cake
and let it stand at room temperature for at least 2
hours before serving to allow condensation produced
by defrosting to evaporate.