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Recipe: Almond Cake

Last Updated: Tuesday, June 8, 2010 - 18:00

Beat the winter chill by digging into this delicious cake filled with the goodness and health of almonds.

1 cup butter, softened

2 cups white sugar

6 eggs, room temperature

1 3/4 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons almond extract

8 ounces almond paste

1 cup confectioners` sugar

4 tablespoons milk

1/2 cup blanched almonds

4 drops red food coloring

4 drops green food coloring


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.

Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling.

Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.

In a small bowl, combine 1 cup confectioners` sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners` sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.

First Published: Tuesday, June 8, 2010 - 18:00

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