Amaretto Cake with Kirsch Cherry Preserves + Cream

Ingredients:

Amaretto cake with Kirsch cherry preserves and kirsch cream

Let me just say that I love cherries, and I love almonds, and I adore marzipan. This dessert was like heaven for me. Also, Bonne Maman brand preserves are the best. They just taste like fruit and sugar. Great, bright true flavor and no corn syrup.

For the cake:

3/4 cup sugar
1 stick unsalted butter at room temp
7 oz almond paste (buy the stuff in the jar if you can, just don’t use the whole thing)
3 large eggs
1 TB plus 2 TB amaretto
1/4 teaspoon salt
1/3 cup flour
1/2 teaspoon baking powder

For the cherries:
1/2 jar Bonne Maman cherry preserves (other brands are ok, but these are the best)
2-3 TB kirsch (all the liquor store had was Monarch. Definitely get better stuff if you can.)

For kirsch cream:
1/2 TB whipping cream
1 TB kirsch
2 tsp sugar

Sliced almonds (optional)

Step 1:

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, sift together flour, salt and baking powder. Set aside. In a large bowl (stand mixer if you have one), cream butter and sugar.

Step 2:

Add in almond paste in little tiny pieces, one at a time, beating after each addition until it’s combined. Yes this will take a while but this is really the hardest part so it’s all easy from here. If you don’t have a stand mixer and you’re mixing it by hand, grate the almond paste before hand and just add it in little bits.

Step 3:

Add eggs one at a time, mix until just combined.

Step 4:

Add 1 TB amaretto. Add flour, baking soda and salt mixture; mix til just combined.

Step 5:

Spoon batter into a VERY well greased and floured 8 inch cake pan (you may also line the bottom with parchment paper if you wish) – the cake will stick if you don’t get every little spot.

Step 6:

Spread the dough around so it’s even.

Bake in the middle of the oven for about 35 minutes, or until the cake is nicely golden brown. Let the pan cool on a wire rack for about 10 minutes, then remove cake.

Step 7:

While the cake is baking, mix the preserves and kirsch in a saucepan. Bring to simmer and cook until slightly thickened, just a few minutes. Reduce it too much and it will be too sweet. Let it cool and set it aside (or put it in the fridge) for when you’re ready to finish the cake.

Step 8:

When ready to assemble, brush the 2 TB amaretto on the cake, letting it soak in.

Step 9:

Top Amaretto Cake with the cherry preserves. Whip the cream with sugar and kirsch, and top. Garnish with almond slices.