Almond Cake Recipe

I heard it was supposed to be spring time, although my view out my midtown window tells me otherwise.... Regardless, Easter is just around the corner. In honor of the special holiday and the supposed "spring time," I wanted to share my almond cake recipe with you all. I just baked a batch for a wedding cake tasting that I have this afternoon....hope I don't dig in to the scraps before my bride-to-be arrives! Soooo yuumy straight from the over!!

Ingredients:

1 1/3 cup sugar

3/4 cup almond paste

10 oz. unsalted butter, room temperature

6 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Pre-heat over to 325 degrees

Sift flour, baking powder, and salt. Set aside.

Beat together the almond paste and sugar together with a paddle attachment. Be sure to beat these two ingredients together first, before the butter. The sugar granules will help smooth out the almond paste until light and fluffy. Add butter. Combine eggs and vanilla, and slightly stir to break up the yolks. While the mixer is on, gradually add the egg and vanilla mixture. Be sure to scrape down the sides of you bowl at this time. Add the dry ingredients in two batches.

Pour into prepared pans and bake at 325 degrees.

Try it. Do it. I promise you will thank me.

If I have some free time later, I plan on trying out a raspberry rosewater buttercream. I think it will pair nicely with the almond cake and will be perfect for spring!

Other Spring/Summer flavor candidates:

- Orange Blossom Passionfruit Cake

- Lemon Ginger Pound Cake

- Lavender buttercream

- Earl Grey Ganache

Have you checked out our new website yet? www.thefrostedcakeshop.com