Citrus Almond Champagne Cake Recipes

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CITRUS ALMOND CHAMPAGNE CAKE RECIPE - (4.4/5)



Citrus Almond Champagne Cake Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 box white cake mix
1 cup (8 ounce) Orange Almond Champagne (or Sparkling Wine) The brand I got is made by Wilson Creek, called "Orange Mimosa".
3 eggs
Citrus champagne frosting
1/4 cup orange juice
1/4 cup champagne (can omit and sub in more orange juice)
1 pound powdered sugar (I made mine with about 3/4 pound.)

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).

CHAMPAGNE CAKE I



Champagne Cake I image

A moist cake made with champagne.

Provided by Krissyp

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

2 ¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
⅔ cup butter
1 ½ cups white sugar
¾ cup champagne
6 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
  • In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  • In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.7 g, Cholesterol 27.1 mg, Fat 10.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.5 g, Sodium 417.4 mg, Sugar 25.3 g

CITRUS-ALMOND POUNDCAKE



Citrus-Almond Poundcake image

This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.

Provided by Mark Bittman

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
  • Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
  • Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
  • Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams

CHAMPAGNE CITRUS CAKE GLAZE



Champagne Citrus Cake Glaze image

Provided by Food Network

Categories     dessert

Time 5m

Yield about 1 cup

Number Of Ingredients 3

1 cup confectioners' sugar
2 1/2 tablespoons champagne
1 citrus fruit (lemon, lime, grapefruit, orange, etc.), zested (save the fruit to cut up for a garnish)

Steps:

  • In a large bowl, whisk together the confectioners' sugar, champagne and citrus zest until the mixture is smooth and without lumps.

CITRUS ALMOND CAKE



Citrus Almond Cake image

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

1/2 cup flour
1 cup sliced almonds
2/3 cup sugar
4 egg yolks
3 tablespoons whole milk
3/4 teaspoon vanilla
1 pinch salt
2 egg whites
1 lemon, zest of
1 orange, zest of

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

CITRUS, ALMOND & YOGURT CAKE



Citrus, almond & yogurt cake image

Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 10

165g butter, plus extra for the tin
200g golden caster sugar, plus 2 tbsp
150g self-raising flour
100g ground almonds
3 eggs
75g natural yogurt, plus 2 tbsp
1 large lemon
1 orange
100g icing sugar
15g toasted flaked almonds

Steps:

  • Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
  • Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
  • Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
  • Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
  • Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CHAMPAGNE CAKE II



Champagne Cake II image

This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers.

Provided by MARBALET

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 12

¼ cup butter
1 tablespoon white wine
16 large marshmallows
1 cup flaked coconut
4 cups confectioners' sugar
¼ cup light corn syrup
¼ cup water
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
½ teaspoon almond extract
2 drops red food coloring
6 large marshmallows

Steps:

  • Prepare Champagne Cake I as directed, but bake in two 9 inch round pans. Allow to cool. When cool, put together with coconut filling.
  • Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.
  • Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.
  • Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 59.1 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 4.1 g, Sodium 84.5 mg, Sugar 50.9 g

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