This moist almond cake has a delicate nut flavor that pairs perfectly with the raspberry preserve filling. Delicious for a festive Shabbat meal, and to celebrate Jewish holidays throughout the year.
Despite its name, buckwheat is not wheat. Kasha comes from the buckwheat plant, which belongs to the same family as rhubarb. Though it looks and cooks like a grain, it's actually the seed of a fruit. After roasting, buckwheat is called kasha.
1 1/2 cups skin-on sliced almonds
3/4 cup unsalted butter, softened
3/4 cup sugar, divided
4 eggs, separated
2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup light buckwheat flour
1/2 cup raspberry preserves
10- inch round paper lace doily
1 tablespoon confectioners' sugar
- Preheat oven to 350°F.
- Oil bottom of 9 x 1-1/2 inch round cake pan and line with waxed paper. Finely grind almonds in food processor, blender or nut-chopper.
- In large bowl, cream butter and 6 tablespoons sugar. Beat in yolks, one at a time. Stir in vanilla and almonds.
- In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner.
- Pour batter into pan. Bake at 350°F for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan.
- When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Place doily on top; sprinkle with confectioners’ sugar; remove doily.