Chez Pim News

Dreamy Jam Cake December 01 2012, 1 Comment

 

4 oz Odense Almond Paste 
1/2 cup + 2 tablespoons sugar
4 oz butter, room temperature
3 large eggs
1/2 cup All-Purpose flour
3/4 teaspoon baking powder
a pinch of salt

1 jar of Chez Pim jam (of course)**

Make this cake in the food processor. Yes, that’s what I said.

Line a standard 9” loaf pan with parchment paper*. Preheat the oven to 325F (160C).

Place the almond paste and sugar in the food processor and process to crumbly, sandy texture. Add the butter and eggs and process again until fully incorporated. At this point it's probably a good idea to open the food processor and scrape the bottom and corner once to get the recalcitrant bits to play well with others. 

Stir the baking powder, salt, and flour together together in a bowl, then add them into the food processor. Pulse until just combined, then pour the batter into the prepared pan. Bake in the preheated oven for 45-55 minutes, until a cake tester inserted in the middle comes out clean. (Don't have a cake tester? Use the tip of a small knife, or a wooden skewer.

Remove the cake from the pan and let cool on a rack until it comes to room temperature. With a sharp knife, cut the cake horizontally into four layers and separate them. Spread 1/3 of the jam jar on the bottom layer, place the next layer up on top, spread another 1/3 of the jar of jam on this layer, then top with the next, then spread the rest of the jam on the third layer and place the top layer back on top. Sprinkle the whole thing with some powdered sugar. Slice, and serve!

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*The trick here is to measure out two pieces of parchment, one as wide as the length of pan, the other the width, and both should be long enough that when you lay them into the pan they overhang on all sides. Tuck the pieces of paper into the bottom of the pan and crease them in place. Now you have a pan lined on all sides by parchment paper. Easy enough, no?

**Just for visual perfection, I'd use a bright colored jam for this. The Elephant Heart plum, perhaps. Or the FFS or Fetching Framboises. Though, of course, you're free to choose any jam to your taste, as long as it's one of mine. ;-)