jacques pepin's almond cake

jacques pepin\'s almond cake
8 tbsp unsalted butter
1 stick, reserve .5 teaspoon for the cake pan
4 oz almond paste
about 1/3 cup tightly packed
3/4 cup sugar
1 tsp vanilla extract
1 dash salt
3 large eggs
1/4 cup milk
1 cup cake flour
1/2 tsp baking powder
3 tbsp water
1/2 cup apricot jam
diluted with 2/3 cup water
3 tbsp whiskey
could also use rum, or cognac
1/4 cup sugar
1 1/2 lbs berries
berries, blueberries, strawberries, blackberries, or currants, diced dried peaches, or diced dried apricots
1 cup sour cream or creme fraiche
10 leaves mint
My husband decided to bake his own cake for his birthday. This amazingly easy to make almond cake is so good considering how easy it is to make. The taste is subtle, clean, and not too sweet. JP (Jacques Pepin) invented this cake for his daughter’s engagement party years ago. This cake freezes well when wrapped properly. Defrost in the fridge with wrapping. Adapted from Jacques Pepin's Fast Food My Way.
Preheat oven to 350°F. Rub the stick of butter inside the cake pan then toss it into the food processor. Rub the inside of the butter wrapper into the pan as well.
Combine the stick of butter, almond paste, sugar, and vanilla in the food processor. Process for about 10 seconds.
Add the eggs, milk, and salt and process for 5 more seconds.
Last, add the flour and baking powder and process for 5-10 seconds or until smooth.
Pour the cake batter into the pan and bake for 45 minutes.
Cool the cake enough to handle the cake pan, then unmold it and rest it on a cooling rack.
For the syrup, combine the water, apricot jam, whiskey, and sugar. Whisk until the sugar dissolves. Moisten the cake with the syrup with a brush or spoon. Top the cake with berries. Spoon the syrup onto the cake.
Top with sour cream or creme fraiche and garnish with mint leaves upon serving.