Ingredients

  • 3/4 cup blanched almonds, finely chopped
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond flavoring
  • 2 cups sugar
  • 4 egg
  • 1/4 cup pignolia nuts (pine nuts)
  • Glaze
  • 1/3 cup Kirsch, warmed
  • 1/3 cup sugar
  • Directions

    Preheat oven to 350 degrees. Butter heavily 2 loaf pans, each measuring 9x5 inches across the top. Coat the sides and bottom of each pan with finely-chopped almonds. Sift together the flour, baking powder and salt. Set aside. Whip the cream in a large bowl with an electric mixer until it holds its shape. Add the vanilla, almond flavoring and sugar. Beat in the eggs 1 at a time. At the lowest speed stir in dry ingredients. Pour ¼ of the batter into each pan. Sprinkle each with about 2 tablespoons of pignolias. Cover evenly with remaining batter. Smooth the tops and sprinkle with remaining pignolias. Bake 1 hour or until cakes test done. Remove from oven and brush on glaze. Let the cakes cool in the pans. One-quarter cup finely-chopped almonds may be used instead of the pignolias.

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