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Serves : 8
© Beatriz Da Costa

How to Make It

Step 1    

Preheat the oven to 350°. Butter and flour a 9-by-2-inch round cake pan. Spread the almonds on a small baking sheet and toast for about 4 minutes, or until golden. Transfer to a work surface and let cool. Crush the almonds with a rolling pin until very fine, but with a few larger pieces remaining. Transfer to a bowl and add the 2 cups of confectioners' sugar, the flour and salt.

Step 2    

In a large bowl, beat the egg whites until firm peaks form. Fold in the dry ingredients, a handful at a time, until no streaks of flour remain. In a large glass measuring cup, combine the butter, Chambord, almond extract and lemon zest. Pour about one-quarter of the butter mixture down the side of the bowl and gently fold into the batter until blended. Fold in the remaining butter mixture in 3 batches, pouring each down the side of the bowl. Fold in the cranberries and spread the batter in the prepared pan.

Step 3    

Bake the cake for about 35 minutes, or until golden and the top springs back when lightly pressed. Sift the remaining 1 tablespoon of confectioners' sugar over the cake and bake for 5 minutes longer. Let the cake cool in the pan for 10 minutes. Invert the cake onto a wire rack, then turn it right side up on a serving plate and let cool to room temperature.

Step 4    

In a food processor or blender, puree the raspberries with the granulated sugar and lemon juice. Strain into a bowl. Cut the cake into wedges and serve with the raspberry sauce and whipped cream.

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