Winter Nordic: Almond Cake Topped with Black Currant Jam

Almond Cake Topped with Black Current Jam

Just off the weekend’s Secret Supper and so excited to bring you this dual recipe, based on a winter nordic theme: Almond Cake topped with a Rhubarb, Black Currant, & Rose Jam! I served this at my Supper and everyone was raving at how delicious it was!

Just in case you missed last week’s post, make sure to check it out if you’re curious about the beautiful table setting below! I walk you through, step-by-step, how to find out more about how to style your own holiday table.

slice of cake

This almond cake is the perfect cake, truly – composed of a wonderful amount of eggs, sugar and butter, accompanied by my new favorite flour, hazelnut flour. There’s actually 3 flours in full though, hazelnut, almond and cake flour. Keep in mind that the cake flour can easily be substituted for a gluten free baking 1 to 1 flour like this one if you wish this to be free of gluten.

The jam – lets talk about how amazing it really is! I developed the recipe so that there would be leftovers, and it’s highly recommended that it lands in your fridge in a mason jar, ready to be spread on everything in site for weeks after. It also makes a superb holiday gift, if anyone is eager to get some DIY gifting on!

The meringue – it was a tricky one! I actually shot this recipe the first time I tested this, and I made the cake with the meringue baking in the oven right with the cake. It worked.. almost. My almond cake was slightly gooey just in the center, and this happened because I wasn’t able to fully test the doneness of this cake until after I sliced into it.

So! Revised approach – make an Italian meringue like we did at the Supper on Sunday – you can make the cake in advance as well as the meringue, but separately. Then, just before serving it, you top it with meringue and torch it right in front of your guests for a little show. It’s easy and fool proof! You can read more on this technique here.

There’s a few steps to this almond cake, so I’d recommend making the jam one day, and then the cake the next. It’s well worth the effort, and keeps for 2-3 days easily as it’s moist and dense. I hope you enjoy and have the opportunity to serve it at your next holiday party!

winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-28 winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-29

winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-27winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-22

 

winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-12

winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-25 winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-21 winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-20

plate

winter-nordic-cake-with-a-rhubarb-black-current-rose-jam-photography-styling-by-christiannkoepke-com-26


 

Almond Cake

Ingredients

  • 1 1/2 c. butter
  • 2 c. sugar + extra for sprinkling
  • 8 eggs
  • 2 t. vanilla paste
  • 1 1/4 t. salt
  • 2 t. baking soda
  • 3/4 c.  fine almond flour
  • 3/4 c. hazelnut flour
  • 1 c. cake flour
  • 2/3 c. creme fraiche

Instructions

Preheat oven to 400 degrees and prepare an 8 " removable bottom cake pan by greasing it. Cut parchment paper to the size of the bottom of the pan, greasing both sides to help with an easy removable once the cake is finished. For a crispy outer sweet layer, toss a couple tablespoons of white sugar around the pan to coat the sides and bottom.

In mixing bowl with electric mixer, cream butter and sugar for at least 3-4 minutes on medium high speed until light and fluffy. While they're mixing, in a separate small bowl, add eggs and whisk until combined. When butter and sugar has whipped for at least 3-4 minutes, keep mixer running on medium high speed and slowly pour in the eggs.

In a new medium sized mixing bowl, combine salt, soda, and flours. Whisk to combine. Turn mixer to low and slowly add dry mixture, 1/3 cup at a time. Do not over mix.

Remove bowl from mixer and fold in the creme fraiche with a spatula.

Time to assemble the cake! In your greased pan, add half of the batter, spreading evenly. Top with about 2/3 cup of prepared, cooled jam (* must be cool!) and lightly press into the batter using a knife ( this will help incorporate the flavor and color into the lower bit of the cake!). Using a spatula, carefully spoon more batter into the pan, but only enough until the pan is 2/3 of the way full, spreading gently. Sprinkle the top of the cake lightly with sugar. You will have a bit of leftover batter, see below on how to use it!

Bake the cake for 15 minutes, then reduce the temperature to 340 degrees and continue baking until it sets - about 50-60 minutes longer. or until a toothpick inserted comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes on a wire rack in the pan. Loosen the edges with a knife and carefully lift out the removable bottom. Allow to cool longer until it reached room temperature, at which time you'll be able to remove the parchment paper on the bottom of the cake. When cake is ready to serve, spread another 2/3 cup of jam onto the top of the cake.

If you wish to make the meringue, use this recipe and torch when complete to finish just before serving! You can read more about this technique here.

Use remaining batter for cupcakes! Bake in a greased muffin tin for about 15 minutes at 375 degrees or until a toothpick inserted comes out clean.

Notes

Makes 1 large cake + a bit extra for muffins.

 

Rhubarb, Black Currant & Rose Jam

Ingredients

3 c. rhubarb (frozen or fresh - if frozen, thaw to room temperature and drain extra liquid)

2 c. black currants, frozen

2 c. sugar

1/2 c. apple juice

2 1/2 t. rosewater

2 1/2 t. vanilla bean paste

1 t. lemon zest

pinch salt

arrowroot powder or pectin ( only if needed to thicken)

Instructions

Preheat your oven to 425°F. In a large oven proof dutch oven with lid, combine the rhubarb, black currants, sugar, apple juice, vanilla, and salt. Stir to incorporate. Place in oven with lid on tight for 25 minutes, then drop heat to 350 degrees. At the 60 minute mark, stir, cool a bit and lightly mash to thicken. Transfer the mixture to a 9x11" roasting pan and bake for 60 to 70 minutes, stirring gently every 20 minutes or so. The juices should be thick and syrupy and the rhubarb should be very soft. Remove the roasting pan from the oven and add the rosewater and lemon zest to taste. If jam is still runny, you may need to add a thickener. Try sifting in 1-2 tablespoons of arrowroot powder, stirring ( keep in mind the jam will thicken when cooled slightly).  Transfer jam to an airtight container and enjoy within 1 to 2 weeks or freeze for later use.

Notes

Makes enough for 1 cake including middle filling and light layer on top plus extra to have on hand in your fridge

Winter Nordic: Almond Cake Topped with Black Current Jam | Christiann Koepke

Get These Posts in Your Inbox