Thursday, May 12, 2005

Linzer Cake

Linzer Cake (Adapted from Eating Well)

1/2 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole almonds
2 tablespoons milk
2 tablespoons canola oil
1/2 teaspoon almond extract
4 large eggs, separated and at room temperature
3/4 cup sugar, divided
2/3 cup raspberry jam
1 tablespoon confectioners' sugar,
1/2 pint fresh raspberries

Preheat oven to 350

In a medium bowl, whisk together flours, baking powder and salt in a small bowl.

In a food processor, add almonds and process until finely ground. Pour in milk, oil and almond extract - pulse to combine.

In a medium bowl, beat egg whites with a mixture on high speed until soft peaks form. Gradually beat in 1/4 cup sugar -continue beating until stiff peaks form.

In a large mixing bowl, add egg yolks and remaining 1/2 cup sugar - beat on medium until the color turns pale yellow and the mixture doubles in volume, about 3 to 5 minutes. Scoop the almond mixture in and gently stir the two together. Add the flour mixture and stir until just until combined.

Scoop about 1 cup of the beaten egg whites into the batter - stir until combined to lighten the mixture. Gently fold the remaining whites into the batter, just until incorporated and no white streaks remain. Evenly divide the batter between 2 9" cake pans coated with nonstick spray - gently spread the mixture to cover the bottom with an off-set spatula.

Bake until lightly browned and a toothpick placed in the center comes out with a few moist crumbs attached, about 18 to 20 minutes. Remove and place pans on a wire rack to cool for 10 minutes. Invert cakes onto the wire rack and let cool completely.

On your serving platter, place one layer, top-side down and spread raspberry jam over it. Cover it with the second layer, top-side down. Sift confectioners' sugar over the cake. Add fresh raspberries on top.

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