Almond Cake Recipe

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Almond Cake
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Ingredients
24
Count
Nutrition
987
Calories
Total time
35
Minutes
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Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 7-8 oz almond paste
  • 1 1/2 cups sugar
  • 5 large egg whites
  • 1 tblsp vanilla extract
  • 1 tblsp almond extract
  • 1 1/4 cups milk
  • 8 oz package almond brickle baking chips
  • small jar of raspberry jam
  • 1 1/2 cups finely ground almonds
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/4 cup water
  • amaretto butter cream frosting
  • 1 cup sugar
  • 1 1/3 cups milk
  • 1 cup butter
  • 1 tblsp almond extract

Directions:

  1. ALMOND PASTE:
  2. Mix dry ingredients, add to water and cook 20 minutes in covered double boiler. Stir while cooking and add extract. Pack paste in covered container and store in fridge 24 hours.
  3. CAKE:
  4. Preheat oven to 350*. Grease 2 8 x8 baking pans, line with wax paper, grease paper. Dust pans with flour. In medium bowl combine flour, baking powder and salt. Set aside. In large bowl with mixer at low speed, beat margarine, almond paste and sugar 2-3 minutes until blended scraping sides of bowl often. Increase speed to medium and beat about 2 minutes more (mixture may look crumbly) Gradually beat in egg whites , vanilla and almond extracts until blended. Reduce speed to low and alternately add flour mixture and milk beginning and ending with the flour mixture. Beat just until mixed. Pour batter into pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool layers in pans on racks 10 minutes. Run a spatula around sides to loosen cakes. Invert onto racks. Remove wax paper and cool completely. With serrated knife cut each cake in half using ruler and toothpick to measure. Spread with jam and amaretto butter cream frosting between layers.
  5. Amaretto Butter Cream Frosting
  6. In a 2 quart sauce pan mix sugar and flour. Gradually stir in milk until smooth. Cook over medium-high heat, stirring often until mixture thickens and boils. Reduce heat to low, cook 2 minutes stirring constantly. Remove from heat. Cool completely. In a large bowl with mixer at medium speed beat butter until creamy, gradually beat in milk mixture. Beat in almond extract. Makes 3 1/4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 986.67 Kcal (4131 kJ)
Calories from fat 511.16 Kcal
% Daily Value*
Total Fat 56.8g 87%
Cholesterol 93.09mg 31%
Sodium 373.81mg 16%
Potassium 638.72mg 14%
Total Carbs 107.19g 36%
Sugars 62.86g 251%
Dietary Fiber 5.49g 22%
Protein 17.85g 36%
Vitamin A 0.4mg 14%
Iron 1.9mg 11%
Calcium 294.1mg 29%
Amount Per 100 g
Calories 327.46 Kcal (1371 kJ)
Calories from fat 169.65 Kcal
% Daily Value*
Total Fat 18.85g 87%
Cholesterol 30.9mg 31%
Sodium 124.06mg 16%
Potassium 211.98mg 14%
Total Carbs 35.57g 36%
Sugars 20.86g 251%
Dietary Fiber 1.82g 22%
Protein 5.93g 36%
Vitamin A 0.1mg 14%
Iron 0.6mg 11%
Calcium 97.6mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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