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Spring(form) almond cake with berry sauce

Time 1 hour 15 minutes
Yields Serves 8 to 10
Spring(form) almond cake with berry sauce
1

Heat the oven to 325 degrees. Butter the bottom of a 10-inch springform pan. Line with baking parchment cut to fit and butter the paper. Set aside.

2

In a blender, grind the almonds to make a fine meal. Set aside.

3

Using a mixer or whisk, beat the egg yolks with one-half cup of the sugar until very light and lemon-colored. Beat in 3 tablespoons of the lime juice. Fold in the ground almonds and panko.

4

In a clean bowl with clean beaters, whip the egg whites until frothy, then add the cream of tartar and salt. Gradually beat in one-half cup of sugar. Continue beating until stiff peaks form. Gently but thoroughly fold into the almond mixture. Spread into the prepared pan.

5

Bake 45 to 55 minutes, until the cake is a rich golden color and the top springs back when touched lightly. Cool on a rack before unmolding and removing the paper. Loosen the edges so the cake will settle evenly as it cools.

6

For the sauce, combine the strawberries, the remaining 1 tablespoon sugar and the remaining lime juice in a glass bowl and let stand 30 minutes to an hour. Drain and puree in a blender. Stir in the liqueur. Serve over cake slices, with creme fraiche or whipped cream for garnish.

You can use raspberries for the sauce; strain it before serving.

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