Hi hi hi!!!! So I decided last week that I want to get back to baking cakes. In the summer, I baked cakes for my bridal shower, my friends bridal shower & for holidays! But, then I had this feeling where I wasn’t good enough compared to the other professional bakers I see on Instagram. Obviously, I’m not a professional baker but I put my baking tools down and stopped baking cakes until now. As I’m looking at cake recipes to bake, I wonder why am I making these cakes and whose going to eat them?! Now I just don’t care anymore and I’m going to bake whatever I want and when I want for more practice! & if you want to eat my cakes just call me and come over hahaha
Anyways, I’ve been looking at this cake recipe from Molly Yeh since Valentine’s Day and I decided to make her Valentine’s cake that she makesevery year. I know it’s not Valentine’s anymore and that’s why I titled this “Almond Cake” cuz it’s literally a full blown almond cake. Steven’s grandma called and we are celebrating Steven’s niece’s birthday tonight so I was like “perfect, this is for Cambri!”
Last night I baked the cakes & today after church I made the whipped topping. This is how it turned out –
Sorry for all of the photos and I wish I had a prettier background haha! I had a lot of fun making this cake and it was actually quite easy to make. I used a new ingredient i haven’t used before and that’s almond paste – super yummy and it makes the whole house smell like sweet almond flavor!
Here’s the recipe from this blogger Molly Yeh – let me know if you make this cake!
italian almond cake
1/2 c flour*
1 tsp baking powder
8 oz almond paste
6 eggs, separated
1 tsp vanilla
1/2 tsp almond extract
pinch of salt
1/2 c sugar
1 1/2 c whipping cream
1/2 c powdered sugar
1 tsp almond extract + a few drops of red food coloring or 2 tb creme de almond liqueur
chocolate hearts, marzipan hearts, any other decorations you’d like (or if you were me, find old heart lollipops from Valentine’s Day hahaha)
preheat oven to 350ºf. prepare two 8- or 9-inch or three 6-inch cake pans and set aside.
combine flour and baking powder in a small bowl and set aside.
beat almond paste and egg yolks until well blended, mix in vanilla and almond extract, and set aside.
in a separate large bowl, beat the egg whites and salt until soft peaks form. beat in sugar one tablespoon at a time and continue beating until stiff peaks form.
gently fold the whites into the yolk mixture and then gradually fold in the flour mixture. pour batter into prepared pans and bake for about 30 minutes, until a tooth pick comes out clean.
for the topping, whip up the whipping cream and add the almond extract and red food coloring or the liqueur.
decorate to your heart’s desire (heh, no pun…) and enjoy!!!!
UPDATE: After cutting the cake up the whip cream frosting was too weak to hold it up Hahahaha
Lizzie Lin Johnson