Almond Cake with Buttercream Roses
This Almond Cake with Buttercream Roses is a simple cake made fancier with blood orange glaze and piped roses. Perfect for a special occasion.
Ingredients
- 3/4 cup (75g) sifted cake flour*
- 1/2 tsp baking powder
- 1/8 tsp salt
- 7 oz (198g) almond paste, cut into small pieces** LINK
- 1 cup (200g) sugar
- 1 cup (226g) unsalted butter room temperature
- 1 tsp 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***
- Buttercream for roses RECIPE HERE
Instructions
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.
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.
**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.