Serving and storage: This cake is so moist, it doesn’t require any accompaniment. However softly whipped cream, perhaps lightly spiced with cinnamon or allspice and a bit of vanilla or Cognac, would be welcome. Cinnamon ice cream would be lovely. The cake can be kept at room temperature for 3-4 days. Avoid freezing it, which could make it soggy.
Can I make my own almond paste?
I’ve not done it but it takes a very powerful machine (food processor) to get it as finely ground as purchased almond paste. Luisa has a recipe in her book (page 264) for those who want to give it a go. In the United States, I like Love ‘n Bake, but the tubes and packages of it sold in supermarkets (such as Solo or Odense brands) are generally of good quality, too.
Can I use marzipan?
Most marzipan is meant for modeling, so has more sugar (and sometimes glucose) added, to make it more pliable. So use almond paste, not marzipan. Nigella Lawson says that almond paste in England is called marzipan. So check that link for advisements if you live in the United Kingdom.
Can I make this without nuts?
Unfortunately, I don’t know of a nut-free substitute for almond paste.
Does it matter if my almond paste is blanched or unblanched?
It’s generally a matter of preference and what’s available. Either will work in this recipe. Unblanched almond paste is darker in color, but harder to find.
Is there a good way to remove this from the pan, for presenting and serving?
You can run a knife or spatula underneath the kuchen to remove it from the pan bottom and lift it slightly with a spatula, then futz underneath to peel off the parchment paper and slide it onto a serving platter. (It sounds complicated, but it actually quite easy as the cake is not fragile. You can also use a glass bottom springform pan and omit the parchment paper.