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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.
Course: cake
Cuisine: Dessert

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

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.