Citrus Almond Champagne Cake Recipe 445
CITRUS ALMOND CHAMPAGNE CAKE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- Cake: Preheat the oven to 350 degrees. Mix Ingredients in a stand mixer or bowl and pour into a greased bundt pan. Bake at 350 according to the box directions. Allow to cool, before you add the frosting. If you don't, the heat from the cake will absorb the frosting (not necessarily bad I guess). Frosting: In a bowl, pour in champagne and OJ, slowly add in the powdered sugar and whisk as you go, mixing it to the desired consistency. Pour frosting over cooled bundt cake. Top with chopped almonds if desired. Tips: If you have any frosting left over, serve in a small bowl along side the champagne cake (warmed perhaps?), so you can pour on more if desired. (I love frosting). The alcohol is not necessary for this simple cake recipe, so if you want to make a more kid-friendly version you can make the 7-Up cake I linked to above, or substitute sparkling cider for the champagne (Cream soda might be yummy).
CITRUS ALMOND CAKE
This is an awesome cake that hold fairly well without getting all weird and dry. It's very light and fluffy--serve it warm with some cracked pepper ice cream. It's also great with fruit compote, fruit or vanilla sauce, a vanilla rum sauce (yum).
Provided by Desree42
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor grind the nuts and 1/3 Celsius of the sugar until fine.
- In a bowl mix the nut/sugar mixture, milk, egg yolks, vanilla, flour, salt, and zest.
- Mix until smooth.
- Beat the egg whites with salt until medium stiff, slowly add the remaining sugar and beat until stiff and glossy.
- Slowly fold the whites into the batter.
- Butter and flour cake pan then pour in batter.
- Bake at 400°F until toothpick comes out clean.
- Cool pan slightly then unmold and allow to finish cooling prior to serving.
Nutrition Facts : Calories 192.9, Fat 8.1, SaturatedFat 1.3, Cholesterol 95, Sodium 39.3, Carbohydrate 25.5, Fiber 1.6, Sugar 17.7, Protein 5.5
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- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Combine sugar and citrus zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Mix in flour mixture on low speed until almost incorporated. Add champagne, citrus juice, and vanilla; mix on low speed just until combined.
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