Whilst none of the cakes have been a disaster, some are going to be more popular than others, and this is one of them. All I can say is make this cake. Just do it. Very moist and with a delicious filling, a small slice is enough (making it very long lasting), but will also leave you wanting more.
This Finnish-influenced cake is based on the holiday pastry Laskiaispulla, a sweet bread/cake filled with almond paste and whipped cream. To create this cake, I combined a dense almond cake with whipped cream flavoured with cardamon and cinnamon. The addition of the whipped cream lightens the dense cake base and adds an extra layer of flavour to the cake. The cake recipe was taken from David Leibowitz’s blog, whilst the flavoured cream was the result of many trials and tastings. Enjoy!
Almond Cake with Cardamon-Cinnamon Cream
The Almond Paste:
- 1 1/2 cups ground almonds
- 3/4 cup icing sugar
- 1 small egg white
- 1 1/3 cups (265g) sugar
- 8 ounces (225g) almond paste
- 3/4, plus 1/4 cup (140g total) flour
- 1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 large eggs, at room temperature
- 150ml double cream
- 2 tbsp icing sugar
- 1 tsp ground cinnamon
- 1 tsp ground cardamon
Make the almond paste by pulsing the almonds and icing sugar together in a food processer. Add the egg white and process until the mixture forms a lump. If it seems sticky, add a tablespoon more icing sugar and process again until smooth.
Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper. (See Note, below.)
In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the mixture resembles fine breadcrumbs. Add the butter, vanilla and almond extracts and process until the mixture is smooth and fluffy. Add the eggs one at a time, ensuring they are completely combined.
Mix the remaining flour, baking powder and salt in a separate bowl. Add half of this mixture to the food processor and pulse several times before repeating with the remaining flour. Do not over mix it at this stage – it should be just incorporated. Add the batter to the tin and baker for 65 minutes until golden brown and firm in the centre. Remove from the oven and loosen the edges of the cake before allowing it to cool completely.
To make the cream, whisk together all the ingredients in a large bowl until soft and fluffy. Slice the cake in half and sandwich the cake halves together with the cream. Sift icing sugar over the top, an decorate with cinnamon and cardamon if wished.