Welcome to a recipe that's as delightful to look at as it is to eat! Our Almond Cake with Pink Frosting is a true showstopper, perfect for birthdays, holidays, or simply when you're craving something special. This cake boasts a wonderfully moist and tender crumb, rich with the nutty flavor of almonds and brightened by a hint of fresh orange zest. The crowning glory is the velvety pink frosting, a heavenly blend of creamy mascarpone and whipped cream. It's an elegant dessert that's surprisingly straightforward to prepare. Let's bake some happiness!
Almond cake with pink frosting
Ingredients for the Almond Cake
- 200 g sugar
- 2 large eggs
- zest of 1 orange
- 100 g butter
- 50 g vegetable oil
- 100 g ground almonds
- 100 g all-purpose flour
- 1 1/2 teaspoons baking powder
- almond extract, optional
For the Frosting and Decoration
- 250 g mascarpone
- 200 g heavy cream (33% fat)
- 70 g powdered sugar
- pink food coloring
- flaked almonds
How to Make Almond Cake with Pink Frosting
Pour fine white sugar into a bowl. Crack in the chicken eggs. Add the grated zest of an orange. Wash the orange thoroughly, rinse with boiling water, and only then remove the thin layer of orange zest.
Crack the eggs. Add the grated orange zest.
Whip the wet ingredients for a few minutes.
Add the cooled almonds, all-purpose flour, and baking powder to the batter.
Add a neutral vegetable oil. Add butter that has been softened to the consistency of thick sour cream. Whisk the wet ingredients for several minutes until the sugar crystals dissolve.
Place the almonds in boiling water for 1-2 minutes. Then, transfer them to ice water, and after a couple of minutes, the skins will come off easily. Dry the peeled almonds in a hot oven and grind them into a fine crumb in a blender. Add the cooled ground almonds, all-purpose flour, and baking powder to the batter. If desired, add half a teaspoon of almond extract.
Mix the batter until smooth.
Mix the batter until smooth and let it rest for 10 minutes.
Pour the batter into the pan.
Grease a 20-25 cm (8-10 inch) pan with soft butter and dust it with a thin layer of all-purpose flour. Pour the batter into the pan.
Bake for 40 minutes until golden brown.
Prepare the pink frosting for decoration.
Cover the sponge cake with a thick layer of pink frosting.
Preheat the oven to 175°C (350°F). Place the pan with the batter in the middle of the preheated oven and bake for 40 minutes until golden brown. Let our nut sponge cake cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack to room temperature.
Now, let’s make the pink frosting for decoration. Whip the mascarpone with half of the powdered sugar for a few minutes. In a separate bowl, whip the chilled heavy cream with the remaining powdered sugar. Combine both creams in a bowl, and add a few drops of pink or red gel food coloring. 1-2 drops of red will color the cream pink just as well as pink coloring.
Place the cooled sponge cake on an inverted deep plate. Cover it with a thick layer of pink frosting.
Sprinkle the sides and top of the cake with flaked almonds.
Sprinkle the sides and top of the cake with flaked almonds. Refrigerate the cake for a couple of hours; this will allow the sponge to absorb some moisture from the cream and become even more delicious.
Serve the cake with a cup of coffee or cappuccino. Enjoy your meal!
Cut into triangular slices with a sharp serrated knife and serve with a cup of coffee or cappuccino.
And there you have it—a stunning Almond Cake with Pink Frosting ready to grace your table! Each slice offers a perfect balance of nutty, citrusy, and creamy flavors. This cake is best served chilled, allowing the frosting to set and the flavors to meld beautifully. It pairs wonderfully with a cup of coffee, tea, or even a glass of sparkling wine for a festive touch. Don't be afraid to get creative with decorations—fresh berries or edible flowers would also look lovely. We hope you enjoy making and sharing this beautiful dessert. Happy baking!
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