· Cake can be made ahead and kept, wrapped well in plastic wrap, at cool room temperature 3 days or frozen, wrapped well in plastic wrap and foil, 2 weeks. Defrost (without unwrapping) at room temperature.
· Kirsch cream can be spooned into center of cake and drizzled with some of preserves.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 8 to 10 servings
Ingredients
For cake
For topping
Preparation
Make cake:
Step 1
Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
Step 2
Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
Step 3
Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
Step 4
Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
Make kirsch cream:
Step 5
Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
Step 6
Serve cake with kirsch cream and lingonberry preserves.
