ALMOND CAKES

These delightful almond cakes have a sweet cherry jam filling. They can be
made as individual oval cakes or one large cake. The recipes for each style
are separated below. These tea cakes can be stored for up to a week at
room temperature.

INDIVIDUAL ALMOND OVAL CAKES

Total Time Difficulty Yield

60 minutes 30 individual oval cakes

Individual Almond Oval Cakes

Ingredients Equipment
495g Almond Paste 50% Electric mixer with paddle attachment
270g Whole Eggs Demarle Oval Savarins Flexipan Ref. 1116
135g Unsalted Butter

Method
Preheat oven to 165˚C (329˚F).

Beat almond paste, preferably in a mixer with a paddle attachment, on a low speed until
completely smooth. Add the eggs very slowly and scrape the bowl down in between each
addition of eggs added to avoid lumps. Melt the butter and add.

Pipe the prepared mixture about ¾ of the way into a Demarle Flexipan Oval Savarins mould
(Ref: 1116).

Cook at 165˚C (329˚F) for approximately 18 minutes or until golden brown. Cool the almond
cakes before unmoulding.

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Cherry Jam
Ingredients Equipment
200g Boiron Cherry Puree
125g Caster Sugar
1g Citrus Pectin

Method
Take a small portion of the sugar and add it to the pectin. Boil the cherry puree and then
add in the remaining caster sugar. Bring the mixture back to a boil and then add the
combined pectin and sugar. Continue to boil whilst stirring until you reach 104˚C (219˚F).

Assembly
Ingredients Equipment
Depositor

Method
Remove the baked almond cakes from the Demarle Flexipan mould and place on a tray. If
required, trim the base of the almond cakes to ensure that they sit flat.

Place the prepared jam whilst still warm into a depositor or alternately pipe and fill the
centre of the oval with the cherry jam. Allow the jam to set and then serve.

You can store this cake at room temperature wrapped for up to a week.

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LARGE ALMOND CAKE

Total Time Difficulty Yield

55 minutes 1 x 180mm cake

Almond Cake
Ingredients Equipment
308g Almond Paste 50% Electric mixer with paddle attachment
170g Whole Eggs
85g Unsalted Butter

Method
Beat the almond paste, preferably in a mixer with a paddle attachment, on a low speed until
completely smooth. Add the eggs very slowly and scrape the bowl down in between each
addition of eggs added to avoid lumps. Melt the butter and add.

Cherry Jam
Ingredients Equipment
200g Boiron Cherry Puree
125g Caster Sugar
1g Citrus Pectin

Method
Take a small portion of the sugar and add it to the pectin. Boil the cherry puree and then
add in the remaining caster sugar. Bring the mixture back to a boil and then add in the
combined pectin and sugar. Continue to boil whilst stirring until you reach 104˚C (219˚F).

Assembly
Ingredients Equipment
180mm x 45mm Cake Ring
Demarle Silpat Mat

Method
Preheat the oven to 165˚C (329˚F).

Line a 180mm x 45mm cake ring as demonstrated in the video and place on a tray lined with
a Silpat mat.

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Fill the lined cake ring one third of the way with cake batter and then drizzle the prepared
jam into the cake ring. Place more cake batter over the jam until the cake ring is filled three
quarters of the way up. Bake in the oven at 165°C (329˚F) for 25 to 30 minutes.

To finish, scatter the raspberries in the centre and dust with icing sugar and serve.

You can store this cake without the fresh fruit at room temperature wrapped for up to a
week.

The cakes in the video are presented on a Ryner Melamine Tarko platter.

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Copyright ©2013 Savour Chocolate & Patisserie School. All rights reserved.