CALIFORNIA ALMOND CAKE WITH BALSAMIC STRAWBERRIES AND ORANGE MASCARPONE

Serves: 8 TO 10

8 oz. almond paste
1/2 cup unstaled butter, softened
3/4 cup sugar
3 large eggs
2 tsp. grated lemon zest
2 Tbsp. Grand Marnier or other orange brandy
1/4 cup all-purpose flour
1/2 tsp. baking powder
Powdered sugar for garnish
Balsamic Strawberries (recipe follows)
Orange Mascarpone (recipe follows)

Preheat the oven to 350°.

Lightly butter and flour an 8-inch round cake pan.

In the bowl of an electric mixer, combine the almond paste, butter, and sugar.

One at a time, beat in the eggs, followed by the lemon zest and brandy.

Sift the flour and baking powder together over waxed paper.

Beat the flour into the almond-egg mixture until just combined.

Pour the batter in the prepared pan and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.

Cool on a rack before removing the cake from the pan.

Serve a wedge of the cake with a scoop of the Balsamic Strawberries. Dust with a sprinkling of powdered sugar and pipe a small rosette of the Orange Mascarpone from a pastry bag or simply place a dollop on the cake.

 

BALSAMIC STRAWBERRIES FOR CALIFORNIA ALMOND CAKE

2 pints ripe strawberries, stemmed and halved
1/3 cup balsamic vinegar
2 Tbsp. honey
1/2 tsp. freshly ground black pepper
1 Tbsp. drained and rinsed green peppercorns, slightly crushed

In a bowl, gently combine all ingredients. Allow to stand, refrigerated, for at least 1 hour before serving.

ORANGE MASCARPONE FOR CALIFORNIA ALMOND CAKE

3 oz. fresh mascarpone cheese
1 tsp. grated orange zest
1 tsp. Grand Marnier or other orange brandy

In a bowl, combine all the ingredients and beat well. Let stand, refrigerated, at least 1 hour before serving.

John Ash & Co.©2002 - not for reproduction without permission.