My Moms Almond Cake Recipes

ALMOND CAKE RECIPE

Steps:

• Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
• In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
• In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
• Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
• Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.

MOIST VANILLA ALMOND CAKE

Steps:

• Preheat Oven to 325 degrees. Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.
• Sift Dry Ingredients in a bowl and then whisk until well blended.
• Combine and stir Wet Ingredients in a separate bowl or pitcher.
• With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy. Add oil and corn syrup and beat until incorporated. Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.
• On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time. I do 1/3 Dry, 1/3 Wet, and so on, adding one-third at a time and blending on low after each addition. Continue to mix just until the batter looks well blended and smooth (avoid overbeating). Scrape sides of the bowl as needed.
• Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).
• Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time. The batter is ready when no egg white streaks remain and it should look smooth and uniform.
• Spread into prepared pan and make sure the batter is evenly distributed. An offset spatula works well for this.
• Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 6-8 minutes. Check the cake at this point. If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes. The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake. A couple moist crumbs on your knife are fine, but they shouldn't look wet. Allow to cool completely.
• Either follow the Baker's Shortcut (Note #4) or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).
• Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
• Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
• Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.
• Add the shortening and beat and scrape the sides until there are no lumps.
• While the mixer is on low, slowly add the powdered sugar mixture.
• Add the pure vanilla and almond extract. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits.
• Combine all ganache ingredients and heat in the microwave at 50% power for 20-30 second increments. Whisk for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your white chocolate and candy melts faster and prevent them from overcooking in the microwave).
• The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Piece together the bottom layer, filling in with cake scraps if needed. You can use the cake ring as a guide.
• Fill the three cake layers with around 1/4 inch of buttercream. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Then spread on the second layer of buttercream and decorate as desired.
• If using, microwave the reserved ganache on 50% power until thin, and drizzle down the sides of the cake using a spoon or squeeze bottle. There is enough buttercream to frost an extra-tall row of rosettes around the top of the cake using a pastry bag and 1M star tip (or get creative with a different design!).
• You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

MOM'S CAKE

Steps:

• Cook the pudding according to the package directions.
• Add the dry cake mix to the cooked pudding and mix well.
• Pour into a greased and floured 8x12 inch pan.
• Pour chips and nuts over the top.
• Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
• Use butterscotch chips for the top.
• I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.

MY MOM'S ALMOND CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter sides and bottom of pan(s) and flour them as well.
• Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
• Sift flour and salt into a small bowl. Set aside.
• In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
• Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
• Beat in egg yolks, one at a time.
• Beat in almond extract.
• Mix baking soda and sour cream together and add to butter mixture.
• Reduce speed to low and add flour mixture, turn off when just blended.
• Divide among the two 8 inch pans or 1 9 inch pan.
• Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
• Cool in pans on wire rack.
• Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
• When ready to serve, dust with powdered sugar.

MOM'S ALMOND CAKE

Steps:

• Preheat oven to 350. Butter and flour 12" bundt pan. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until well blended. Stir flour, baking powder and salt until mixed. Add to almond mixture alternately with milk. Beat until blended. Spread batter evenly in prepared pan. Bake 50-55 min. Cool in pan 10 min, then remove from pan and cool on rack.