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.
Buttercream Roses for Almond Cake
Pipe the roses as seen in my instagram video
Blood Orange Glaze
- 3 cups (300g) powdered (confectioners') sugar
- 1/4 cup blood orange juice***
- Buttercream for roses RECIPE HERE
To Make the Cake
- Preheat the oven to 350°F. Butter and flour a 10-cup capacity Bundt Pan.
- 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.
- Pipe the roses as seen in my Instagram video.
**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.