Almond Cake With Almond Icing Recipes

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

BEST EVER ALMOND CREAM CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
• Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
• Mix in the oil and almond extract on low speed.
• Measure the buttermilk into a liquid measuring cup and and set aside.
• Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
• Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
• Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
• Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
• Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
• Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
• While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
• Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
• Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
• When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
• Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
• Add the butter and mix on medium-high speed until the mixture is very smooth.
• Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
• Continue to mix on medium-high until the frosting is extra smooth and creamy.
• Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
• Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
• Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
• Arrange the fruit pieces, cookies, and almonds on top as you wish.
• Refrigerate until ready to serve.

EASY ALMOND BUNDT CAKE RECIPE WITH ALMOND-FLAVORED ICING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat a 10-cup Bundt pan with cooking spray and sprinkle with 1/4 cup of sugar.
• In a large bowl or stand mixer, beat together butter and 1 cup sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in almond filling until combined.
• In a separate small bowl, whisk together flour, baking powder, and salt.
• Alternately add the flour mixture to the butter mixture with the milk, starting and ending with flour mixture. Beat until well blended.
• Spread batter evenly into prepared pan.
• Bake 50 to 55 minutes, but begin checking at 45 minutes, or until toothpick tests with a few crumbs clinging to it.
• Cool on a wire rack for 10 minutes.
• Then invert onto wire rack to cool completely.
• Gather the ingredients.
• In a small bowl, combine confectioners' sugar, milk, and almond extract until there are no lumps. The mixture should run off a spoon but be opaque. Adjust as necessary.
• Drizzle over entire cake. Source: Adapted from "A Century of Family Favorites from Solo and Baker Brand" (H.M. Smyth Co., 1997).

ALMOND CAKE WITH ALMOND ICING

Steps:

• Preheat over to 375 degrees. In small sauce pan, add water and butter; bring to a boil.
• In mixing bowl, add flour and sugar. Pour boiling water and butter mixture over flour and sugar. Mix well.
• Add baking soda. Add extract. Add sour cream. Add eggs.
• Pour into prepared 9x13 pan. Bake 20-25 minutes until middle is set.
• Let cool 20-30 minutes.
• Icing: Bring butter and milk to a boil. Put powdered sugar and extract in a mixing bowl. Pour butter/milk mixture into bowl with sugar and extract and mix.
• Pour over cake and let sit for 20 minutes before serving.

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND ICING

Steps:

• Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.

ALMOND CUSTARD CAKE

Steps:

• For frosting, in a small saucepan, heat chocolate chips, cream and butter over medium-low heat, stirring until blended. Transfer to a large bowl; gradually beat in confectioners' sugar until smooth. Cool to room temperature, stirring occasionally. Transfer to a covered container; refrigerate until cold or overnight., For cake, place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 375°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in extracts. In another bowl, whisk cake flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For custard, in a small heavy saucepan, mix sugar, all-purpose flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Cool 15 minutes, stirring occasionally. Transfer to a small bowl; stir in extracts and almonds. Press plastic wrap onto surface of custard. Refrigerate until cold., To assemble cake, in a large bowl, beat cold frosting until fluffy and spreadable. Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; fill bag with 1/3 cup frosting., Place one cake layer on a serving plate. Pipe a border of frosting along edge of cake. Fill center with custard. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, decorate with cookies and pipe with green frosting. Refrigerate until serving.