Almond Cake Trifle with Roasted Cherries

Almond Cake Trifle with Roasted Cherries
Photo by Ray Kachatorian

Ingredients

  • 7 ounces almond paste, broken into pieces
  • 1 cup cake flour
  • 4 teaspoons vanilla extract, divided
  • 1 ¼ cups unsalted butter, softened
  • 1 ½ cups plus 3 tablespoons sugar, divided
  • 1 vanilla bean, split in half
  • 6 large eggs, at room temperature*
  • + 8 more ingredients
    • 6 tablespoons Cognac
    • ¼ teaspoon salt
    • 1/8 teaspoon ground cardamom (optional)
    • 3 pounds frozen cherries, thawed
    • ½ cup whole almonds, coarsely chopped and toasted
    • 1 ½ teaspoons baking powder
    • 3 cinnamon sticks
    • 1 pint whipping cream

1. Preheat oven to 350°. Grease and flour a 10-cup Bundt pan.2. Sift together first 3 ingredients in a large bowl. Process almond paste and 1 1/4 cups sugar in a food processor until blended. Beat butter in a large bowl with an electric mixer at medium speed 1 minute. Add sugar mixture and 1 teas...

View full recipe at My Recipes

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