Almond Spiral Cake
The almond-paste mixture piped on the outside of this cake forms a rich, sweet coating that is crunchy on the outside and soft underneath.
- Servings: 10
Source: Martha Stewart Living, April 1998
- 4 tablespoons margarine, melted, plus more for pan
- 1 1/3 cups matzo meal, plus more for pan
- 2 oranges
- 6 large egg yolks
- 3 large whole eggs
- 2/3 cup plus 3 tablespoons sugar
- 2/3 cup raspberry jam
- 1 pound almond paste
- 10 whole almonds
- 1/4 cup honey
Heat oven to 350 degrees. Grease an 8 1/2-inch-round pan with margarine, then dust with matzo meal; set aside. Grate zest from 1 orange, and remove peel from other. Reserve the orange sections for another purpose.
Whisk the egg yolks, 1 whole egg, and 2/3 cup sugar in a double boiler until warm to the touch. Transfer mixture to bowl of electric mixer fitted with the whisk attachment. Beat on medium-high speed until batter is light in color and stiff enough to hold a ribbonlike trail on the surface for 4 seconds when you lift the whisk.
Fold in matzo meal and orange zest. Fold in margarine. Transfer batter to prepared pan, lightly smoothing top with an offset spatula. Bake until a cake tester inserted in the middle comes out clean, about 25 minutes. Transfer pan to a wire rack to cool.
Combine the remaining 3 tablespoons sugar with 1/3 cup water in a small saucepan. Add the orange peel, and set over low heat. Slowly bring to a boil, and remove from heat. Let cool, and discard orange peel.
Remove cake from pan, and slice into two layers with a serrated knife. Using a pastry brush, dampen the cut side of each layer with the orange syrup. Spread raspberry jam over one layer, and place second layer on top, syrup sides together. Set an 8-inch cake round on a baking sheet, and place both layers on top of the cake round.
Heat oven to 425 degrees. Place almond paste in bowl of electric mixer fitted with the paddle attachment. Mix in 1 egg on low speed until fully incorporated, about 30 seconds. Mix in the remaining egg, incorporating it until smooth. Using an offset spatula, spread 3 tablespoons almond-paste mixture around the sides of the cake. Fill a pastry bag fitted with a #1 plain tip with the remaining mixture. Starting in the center of the cake, begin piping a spiral. Continue spiral to perimeter of cake, covering entire surface. Pipe vertical lines all around cake. Place several almonds in the center of the spiral, and decorate cake with remaining almonds. Bake until almond-paste covering cake turns dark golden, 10 to 15 minutes. Transfer to a wire rack to cool.
In a small saucepan set over medium heat, bring honey and 1 teaspoon water to a boil, and remove from heat. Using a pastry brush, immediately coat cake with syrup. Let syrup dry, and place on a serving platter.