ALMOND WEDDING CAKE RECIPES

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WHITE ALMOND WEDDING CAKE RECIPE | ALLRECIPES



White Almond Wedding Cake Recipe | Allrecipes image

A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.

Provided by CUPYCAKESMURF

Categories     Almond Desserts

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 -11x13 inch cake

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1 ⅓ cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  • Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  • Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Nutrition Facts : Calories 211.4 calories, CarbohydrateContent 35.3 g, CholesterolContent 5.1 mg, FatContent 6.6 g, FiberContent 0.4 g, ProteinContent 2.9 g, SaturatedFatContent 2.1 g, SodiumContent 274.7 mg, SugarContent 24 g

ALMOND CAKE RECIPE | EPICURIOUS



Almond Cake Recipe | Epicurious image

_Tarta de Santiago—Galicia_ This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it. When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine. The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.

Provided by Claudia Roden

Yield Serves 10

Number Of Ingredients 7

1/2 pound (1 3/4 cups) blanched whole almonds
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners' sugar for dusting

Steps:

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

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