Atomic Tonic

Niclas' birthday is coming up. Matilda and I made a test cake today.

(From The Joy of Cooking, one edition past)

Preheat oven to 325. Using an 8-inch springform pan, rub two tablespoons of softened butter onto the bottom of the pan. Sprinkle with sugar and then with a handful of thinly sliced, lightly toasted almonds. Set aside.

Crumble into a large bowl:

7 to 8 ounces almond paste or marzipan

Add and beat until soft and well blended:

6 tbsp. unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 2 to 3 minutes:

2/3 cup sugar

Whisk together, then gradually beat in, for a total of 3 minutes:

3 large eggs
1 tbsp. kirsch or brandy
1/4 tbsp. almond extract

Add in pinches to break up any lumps and beat in:

1/4 tsp. baking powder

Fold in with a spatula:

1/3 cup flour

Bake until a toothpick inserted into the center comes out clean. Let the cake cool before you remove the sides and flip it over.

Niclas is out of town today and is not returning until late tonight, so Matilda sang "Happy Birthday cake Papa," blew the candles out and ate two pieces without him.