Ingredients
1 cup cream sherry
1/4 cup GOLDEN BLOSSOM HONEY
1/2 stick butter
1/4 teaspoon almond extract
lightly sweetened whipped cream
1/2 pint blueberries or raspberries
1 pint strawberries, hulled and halved
Cake:
1 cup toasted whole almonds
1 cup cake flour
1 1/2 teaspoons baking powder
1 1/4 sticks unsalted butter, at room temperature
2/3 cup GOLDEN BLOSSOM HONEY
7 ounces almond paste, cut into small pieces, room temperature
1 1/2 teaspoons vanilla extract
3 large eggs, separated
Syrup:
Honey Tips
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Directions
Cake: Preheat oven to 325°. Butter and flour 10-inch tube pan. Finely grind toasted almonds in processor. Add flour and baking powder and process for a few seconds. Using an electric mixer, beat butter and honey in a large bowl until blended. Beat in almond paste, a few pieces at a time. Add vanilla and beat until well mixed. Add 3 whole eggs, 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer with clean dry beater, beat 3 egg whites in medium bowl to soft peaks. Gradually add 1/2 Tablespoon honey and beat until stiff but not dry. Fold whites into batter in 2 additions. Pour batter into prepared pan (batter will fill pan less than halfway.) Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cook cake in pan on rack 1 hour. Pierce top of cake deeply all over with wooden skewer.Syrup: Combine cream sherry, honey and butter in heavy small saucepan. Stir over low heat. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until cool. Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Warm remaining syrup until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead.) Cover cake and let stand at room temperature. Toss berries with a small amount of honey. Cut cake into wedges. Garnish with dollops of whipped cream and berries and serve.
