Almond Crown Cake
Spice & Spirit Cookbook
10-12
160 minutes
70 minutes
Cake
Medium
Spice & Spirit Cookbook
Indulge your senses in the irresistible delight of our Almond Crown Cake, a regal treat that redefines the art of baking. This exquisite confection is a true masterpiece, combining the rich, nutty flavor of almonds with the perfect balance of sweetness.
Picture a moist and tender cake, infused with the essence of finely ground almonds, creating a symphony of textures in every bite. The velvety crumb is complemented by the subtle crunch of toasted almond slivers, adding a delightful contrast that elevates the overall experience.
The crowning glory of this decadent creation is its luscious almond glaze that cascades over the cake, forming a glossy, golden finish. Each slice is a testament to the craftsmanship that goes into crafting this dessert, promising a moment of pure bliss with every forkful.
Picture a moist and tender cake, infused with the essence of finely ground almonds, creating a symphony of textures in every bite. The velvety crumb is complemented by the subtle crunch of toasted almond slivers, adding a delightful contrast that elevates the overall experience.
The crowning glory of this decadent creation is its luscious almond glaze that cascades over the cake, forming a glossy, golden finish. Each slice is a testament to the craftsmanship that goes into crafting this dessert, promising a moment of pure bliss with every forkful.
Ingredients
- ¾ cup + 2-3 Tbsp margarine
- ¾ cup sliced almonds
- 1 ⅓ cup sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 tsp grated lemon peel
- 3 eggs separated
- 2 ½ cups sifted flour
- 3 tsp baking powder
- 1 tsp salt
- ½ cup creamer
- ½ cup water
Directions
- Preheat oven to 325 degrees.
- Generously grease bottom and sides of a 10-inch tube pan with 2-3 tbsp of margarine.
- press in the sliced almonds.
- Sprinkle with 1 tablespoon of sugar.
Bowl 1
- Mix the remaining margarine with the remaining sugar in a large bowl.
- Add the vanilla extract, almond extract, and lemon peel.
- Beat in the egg yolks until its light and fluffy.
Bowl 2
- Mix the flour, baking powder, and salt.
Bowl 3
- Combine the creamer with the water.
Bowl 4
- Beat egg white until stiff but not dry.
Combine the mixture
- Add the dry ingredients (Bowl2) to the creamed mixture (Bowl 1) alternately with the liquids (Bowl 3) beating after each addition.
- Gently fold the egg whites (Bowl 4) into the batter.
- Pour the batter into the pan.
- Bake for approximately 1 hour and 10 minutes.
- Let cake stand in the pan for 10 minutes before inverting it onto a wire rack. Do not remove the pan for at least 2 hours.
