I made this for the office celebration of the wedding of a colleague. He is Italian so this and the Lemon Ricotta Cake made up the tiers of a “wedding cake”. Don’t turn this into a tall cake. I had severe difficulties getting this to bake through in a smaller diameter tin.
I don’t have a better picture because it became a two tiered wedding picture and you can’t tell this is the cake inside of it.
For the Frangipane:
- 50gr almond flour
- 50gr sugar
- 25gr soft butter
- 1 large egg
- 10gr flour
- 2 tbs milk
For the Joconde sponge:
- 2 large eggs
- 40gr sugar
- 1 tbs water
- 200gr almond flour
- 20gr flour
- 2 egg whites
- 50gr sugar
- 25gr melted, cooled butter
- 150gr drained Amarena cherries
Makes one 25cm round cake
Make the Frangipane:
Beat together the almond flour, sugar, and butter until smooth.
Add the egg and beat until smooth. Add the flour, beat until smooth and then add the milk. Combine well. Set aside.
Make the Joconde sponge:
Combine the eggs and sugar in the bowl of a freestanding mixer. Beat for 10 minutes until very light and fluffy. Add the water after the first 3 minutes.
Whip the egg whites in a fat-free bowl until soft peaks form. Fold them gently into the beaten egg mixture.
Combine the almond flour and regular flour. Fold them into the batter.
Then fold in the cooled butter.
Pour the batter into a buttered and floured cake tin – a piece of baking paper on the base.
Divide the frangipane over it (don’t spread it or it will sink the Joconde, just add teaspoons of it to the top of the cake).
Cut the cherries in half and spread them over the cake.
Bake for 45-60 minutes on 160°C, a skewer should come out clean.