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Name: Sherry-Soaked Almond Cake with Mixed Berries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 oz Almond paste; cut into small; 1 c Toasted whole almonds;; 1/3 c Sugar; ; 1/4 sticks); 1 1/2 ts Vanilla extract; 1 1/4 c Cream Sherry; 1 Basket boysenberries;; 1 1/2 ts Baking Powder; ; raspberries; 1 Basket strawberries; hulled,; ; (1-pint); 3 lg Eggs; 1/4 c Butter; (1/2 stick); 1/4 ts Almond extract; 3 lg Eggs separated; 2/3 c Plus 1 tablespoon sugar; Lightly sweetened whipped; 10 tb Unsalted butter; room; ; pieces; 1 c Cake flour; ; (1/2-pint)

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INGREDIENTS

7 oz Almond paste; cut into small
1 c Toasted whole almonds;
1/3 c Sugar
; 1/4 sticks)
CAKE
1 1/2 ts Vanilla extract
1 1/4 c Cream Sherry
1 Basket boysenberries;
1 1/2 ts Baking Powder
; raspberries
1 Basket strawberries; hulled,
; (1-pint)
3 lg Eggs
SYRUP
1/4 c Butter; (1/2 stick)
1/4 ts Almond extract
3 lg Eggs ; separated
2/3 c Plus 1 tablespoon sugar
Lightly sweetened whipped
10 tb Unsalted butter; room
; pieces
1 c Cake flour
; (1/2-pint)

Servings

INSTRUCTIONS

For cake: Preheat oven to 325F. Butter and flour 10-inch-diameter tube pan with 3 1/2-inch-high sides. Finely grind toasted almonds in processor. Blend in flour and baking powder. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Add vanilla extract and beat until mixture resembles paste. Add 3 whole eggs 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white into batter in 2 additions. Pour batter into prepared pan (batter will fill pan less than halfway). Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with wooden skewer. For syrup: Combine cream Sherry, sugar and butter in heavy small saucepan. Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until just cool. Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Reheat remaining syrup just until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature.) Cut cake into wedges. Garnish with dollops of sweetened whipped cream and berries and serve. Serves 8. Bon Appetit May 1992

NOTES

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Sherry-Soaked Almond Cake with Mixed Berries

7 oz Almond paste; cut into small
1 c Toasted whole almonds;
1/3 c Sugar
 ; 1/4 sticks)
 CAKE
1 1/2 ts Vanilla extract
1 1/4 c Cream Sherry
1 Basket boysenberries;
1 1/2 ts Baking Powder
 ; raspberries
1 Basket strawberries; hulled,
 ; (1-pint)
3 lg Eggs
 SYRUP
1/4 c Butter; (1/2 stick)
1/4 ts Almond extract
3 lg Eggs separated
2/3 c Plus 1 tablespoon sugar
 Lightly sweetened whipped
10 tb Unsalted butter; room
 ; pieces
1 c Cake flour
 ; (1/2-pint)

For cake: Preheat oven to 325F. Butter and flour 10-inch-diameter tube pan  with 3 1/2-inch-high sides. Finely grind toasted almonds in processor.  Blend in flour and baking powder. Using electric mixer, beat butter and 2/3  cup sugar in large bowl until blended. Beat in almond paste a few pieces at  a time. Add vanilla extract and beat until mixture resembles paste. Add 3  whole eggs 1 at a time, beating well after each addition. Beat in 3 egg  yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry  beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add  remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white  into batter in 2 additions.    Pour batter into prepared pan (batter will fill pan less than halfway).  Bake until tester inserted near center of cake comes out clean, about 45  minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with  wooden skewer.    For syrup: Combine cream Sherry, sugar and butter in heavy small saucepan.  Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup,  about 15 minutes. Mix in almond extract. Let syrup stand until just cool.  Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out  onto platter. Reheat remaining syrup just until butter melts. Pierce more  holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be  prepared 1 day ahead. Cover cake and let stand at room temperature.)    Cut cake into wedges. Garnish with dollops of sweetened whipped cream and  berries and serve.    Serves 8.    Bon Appetit May 1992

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Nutrition

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Serving Size: 1 Serving (3250g)
Recipe Makes: 1 servings

Calories: 6327
Calories from Fat: 2571 (41%)

Amt Per Serving		% DV

	Total Fat 285.7g	381 %
	Saturated Fat 106.4g	532 %
	Monounsaturated Fat 102.8g
	Polyunsanturated Fat 34.7g
Cholesterol 9715.5mg		2989 %
Sodium 3827.5mg		132 %
Potassium 3900.9mg		103 %
Total Carbohydrate 603g		177 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 594.8g
Protein 330.5g		472 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6327

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