Almond Cake with Buttercream Roses

Almond Cake with Buttercream Roses | ZoeBakes photo by Zoë François 

At the core this is a pound cake that has a perfectly dense crumb and is rich with almond paste, but it is also a tribute to spring, which is on its way. The decoration came to me after I made the blood orange glaze, that is the prettiest pink you can find in nature. The color is from the red fruit, without use of any food color (the season is short, so you can recreate this color with all natural food color that I link to below). The pink got me to thinking about Easter, Mother’s Day, Bridal Showers, Wedding Cakes and the Couture Dresses at the Oscars, which are tonight. That’s a lot of inspiration for one little bundt cake, but this cake can handle the pressure. The almond cake under all the fancy is good enough to serve with nothing more than the glaze or a simple dusting of confectioners’ sugar, so don’t skip this one even if you aren’t up for piping roses, which I show you how to do in my instagram video of this cake.

Almond Cake with Buttercream Roses | ZoeBakes photo by Zoë François

Almond Cake with Buttercream Roses

This wonderful cake is based on Flo Braker’s Crystal Almond Pound Cake from The Simple Art of Perfect Baking, which is out of print. I changed the glaze and added roses. 

3/4 cup (75g) sifted cake flour

  • (this means you sift the flour into the measuring cup, then sweep it)

1/2 teaspoon baking powder

1/8 teaspoon salt

7 ounces (198g) almond paste, cut into small pieces 

  • the almond paste needs to be soft or it won’t incorporate smoothly. If it is old and dried out, it will just stay in clumps.

1 cup (200g) sugar

1 cup (226g) unsalted butter, room temperature

1 teaspoon vanilla extract (make your own)

1 orange zested

5 eggs, room temperature

Blood Orange Glaze 

3 cups (300g) powdered (confectioners’) sugar

1/4 cup blood orange juice

  • (you can use other citrus, but it will effect the color. You can use Natural Food Coloring to create the color of your choice.)

Buttercream for roses

To make the cake: 

See my instagram video to watch me make the cake.

Preheat the oven to 350°F 

Butter and flour a 10-cup capacity Bundt Pan. You can See my instagram video to see how I prepare the pan to insure the cake comes out cleanly.

Whisk together the flour, baking powder and salt. 

Beat the almond paste with the paddle attachment of a stand mixer until broken into tiny pieces. Add sugar and beat on medium low speed until it becomes sandy. Add butter, a tablespoon at a time, until you’ve added half. Scrape the bowl frequently. Let the almond, sugar and butter beat on medium-low speed until it becomes a uniform mixture, then add the remaining butter and beat on medium speed until light and fluffy for about 3 minutes. 

Add the vanilla and zest.

Add the eggs, one at a time, scraping the bowl between each and allowing the eggs to incorporate before adding the next. 

Fold in half the flour, then repeat with remaining flour, just until combined. 

Fill the pan with batter, smooth the top and bake for about 45-50 minutes or until a tester comes out clean. 

Cool the cake in the pan for 10 minutes, invert onto a cooling rack and allow to cool completely. 

Prepare the glaze:

Stir together the powdered sugar and juice, adding the juice a bit at a time until the mixture is thin enough to pour over the cake, but thick enough to cling. 

Buttercream roses:

Pipe the roses as seen in my instagram video

Here are the pastry tips I used to decorate the cake.

Almond Cake with Buttercream Roses | ZoeBakes photo by Zoë FrançoisAlmond Cake with Buttercream Roses | ZoeBakes photo by Zoë François

Almond Cake with Buttercream Roses
Author: 
Recipe type: Cake
Cuisine: Dessert
 
This wonderful cake is based on Flo Braker's Crystal Almond Pound Cake from The Simple Art of Perfect Baking, which is out of print. I changed the glaze and added roses.
Ingredients
  • ¾ cup (75g) sifted cake flour*
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 7 ounces (198g) almond paste, cut into small pieces**
  • 1 cup (200g) sugar
  • 1 cup (226g) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 orange zested
  • 5 eggs, room temperature
  • Blood Orange Glaze:
  • 3 cups (300g) powdered (confectioners') sugar
  • ¼ cup blood orange juice***
  • Buttercream for roses (recipe linked in blog post above)
Instructions
  1. To make the cake: Preheat the oven to 350°F. Butter and flour a 10-cup capacity Bundt Pan.
  2. Whisk together the flour, baking powder and salt.
  3. Beat the almond paste with the paddle attachment of a stand mixer until broken into tiny pieces. Add sugar and beat on medium low speed until it becomes sandy. Add butter, a tablespoon at a time, until you've added half. Scrape the bowl frequently. Let the almond, sugar and butter beat on medium-low speed until it becomes a uniform mixture, then add the remaining butter and beat on medium speed until light and fluffy for about 3 minutes.
  4. Add the vanilla and zest.
  5. Add the eggs, one at a time, scraping the bowl between each and allowing the eggs to incorporate before adding the next.
  6. Fold in half the flour, then repeat with remaining flour, just until combined.
  7. Fill the pan with batter, smooth the top and bake for about 45-50 minutes or until a tester comes out clean.
  8. Cool the cake in the pan for 10 minutes, invert onto a cooling rack and allow to cool completely.
  9. Prepare the glaze: Stir together the powdered sugar and juice, adding the juice a bit at a time until the mixture is thin enough to pour over the cake, but thick enough to cling.
  10. Buttercream roses: Pipe the roses as seen in my instagram video.
Notes
*This means you sift the flour into the measuring cup, then sweep it.
**The almond paste needs to be soft or it won't incorporate smoothly. If it is old and dried out, it will just stay in clumps.
***You can use other citrus, but it will effect the color. You can use Natural Food Coloring to create the color of your choice.