toasted almond cake
I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.
yield
12 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For toasted almond cake
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2 1/2 ccake flour
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1 Tbspbaking powder
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1/2 tspsalt
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1/2 cbutter, softened
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1 1/2 csugar
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2 lgeggs
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1/4 ckahula
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1 chalf and half
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1 1/2 tspalmond extract
- FROSTING AND FILLING
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8 ozmarscapone cheese
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8 ozcream cheese
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1 1/2 cconfectioners sugar
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3/4 tspalmond extract
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1 1/4 cheavy whipping cream
- TOPPING
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1/2 cchopped almonds
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1 cshredded coconut
How To Make toasted almond cake
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1Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
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2Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
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3Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
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4Cool completely before frosting.
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5Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
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6Take the chopped almonds, and shredded coconut and spread across the top of the cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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