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.
prep time
15 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1/4 cup kahula
- 1 cup half and half
- 1 1/2 teaspoons almond extract
- FROSTING AND FILLING
- 8 ounces marscapone cheese
- 8 ounces cream cheese
- 1 1/2 cups confectioners sugar
- 3/4 teaspoon almond extract
- 1 1/4 cups heavy whipping cream
- TOPPING
- 1/2 cup chopped almonds
- 1 cup shredded coconut
How To Make toasted almond cake
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Step 1Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
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Step 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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Step 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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Step 4Cool completely before frosting.
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Step 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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Step 6Take the chopped almonds, and shredded coconut and spread across the top of the cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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