It’s been a while since I made a whopping Baked-style three-layer cake. Actually, it differs from most Baked cakes in that there’s no buttercream involved. Just a chocolate ganache glaze, instead.

This is a very moist cake – almond paste helps, and is also prominent in the flavor. It’s pretty delicious. This is supposed to be a twist on an Italian tricolor Christmas cookie (the layers are red and green in the book), but since it’s spring, I went purple and pink.

In between the layers there’s a bit of raspberry jam, which pairs well with the almond in the cake. It’s not overly sweet, but it’s very rich given the double layer of chocolate ganache covering the cake (an initial crumb coat, followed by the glaze).

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Tricolor Cake (Baked Occasions, p. 252)