Spring Almond Cake
Delightfully moist white almond cake combines with a silky smooth almond-flavoured cream cheese frosting to create this decadent cake - perfect for celebrating the arrival of spring!
Ordinarily, I strongly dislike spring for its muddiness, bare-bones trees, and general filth. However, I am coming to love the imagery and symbolism it represents, especially in the life of a believer! Just like the muddy grossness of spring, our sin is filthy and vile before God, and all our attempts to save ourselves are nothing more than filthy rags (Isaiah 64:6). Nevertheless, God meets us in our mess and makes something beautiful. I am so grateful that He is a redemptive God and can take even my grossest mistakes and make them into something that is for my good and His glory! How good He is.
But back to the cake... this cake is quite delicious, and I don't typically enjoy cake. I love the way it turned out also! I think it would make the perfect addition to any picnic - though transportation might get interesting. Jar cakes, perhaps? Anyway, I hope you all enjoy this recipe and get the opportunity to try it out! Let me know how it goes, I always appreciate hearing from you :)
Spring Almond Cake
Serves: 12-15 | Preparation Time: 35 minutes | Baking Time: 23-30 minutes
Ingredients:
- 3 2/3 cups flour
- 3 Tbsp tapioca or corn starch
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups butter
- 2 cups white sugar
- 3 large eggs
- 2 Tbsp almond extract
- 1 1/2 cups milk
Directions:
1. Preheat oven to 350°F. Grease two 11-inch cake pans, and lightly cover the surface with flour to prevent sticking.
2. Stir together flour, tapioca starch, salt, baking powder, and baking soda together and set aside.
3. Beat the butter and sugar together in a mixing bowl until smooth and creamy - this works best with a mixer. Beat in the eggs and almond extract until well combined. Add the dry ingredients and stir completely.
4. Add the milk slowly and mix until just combined - try not to overmix. The batter will be quite thick at this point.
5. Pour batter evenly into the cake pans. Bake for approximately 23-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow cakes to cool completely on a wire rack.
6. While the cakes are baking, prepare the frosting (recipe below). Once cakes are completely cooled, release from pans, frost, and decorate. I topped my cake with raspberries, blackberries, and candied lemons - very delicious! Enjoy!
Cream Cheese Almond Frosting
Preparation Time: 15 minutes
Ingredients:
- 1 cup butter, softened
- 16 oz. (2 packages) cream cheese
- 2 Tbsp almond extract
- 1/2 tsp salt
- 8 cups icing sugar
- 1/4 cup whipping cream
Directions:
- Combine butter and cream cheese and beat on high speed (preferably with a mixer - it's much easier and quicker. Hand beating can work though, as we discovered when our mixer died). Add the almond extract, salt, whipping cream, and icing sugar and beat on a low speed until fully incorporated, and then whip for an extra few minutes until fluffy and smooth. Spread generously on cakes and enjoy!
