Looking for a suitable foil for a rich Almond Paste Buttercream, we came across a recipe for Ginger Cake in How to Cook by British cooking authority, Delia Smith. Almond flavors pair well with this moist cake, which we’ve adapted and streamlined with delicious results. Select mild honey and light molasses to add a subtle not overpowering flavor. And be certain that your ground, dried ginger is fresh and of good quality; inferior or stale products can add a musty note. The Almond Buttercream makes enough to coat a two or three-tier cake. Freeze the extra and use it on another batch of this ginger cake or any simple chocolate or all-butter cake.
This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, a perfect way to celebrate a birthday or graduation.
We’re constantly asked for recipes using almond flour in place of wheat flour. Here the almond flour adds a gentle sweetness and tenderizes the eggs, which can make some sponge cakes rubbery. Finely milled almond flour, which is what we make at American Almond Products, ensures a delicate texture in baked goods. Potato flour helps keep the cake moist although corn starch could just as easily be substituted.(Because this cake is gluten-free, it is perfect for anyone with Celiac disease or with an intolerance to gluten.)
We’re hoping to try this recipe with other nut flours such as our Hazelnut or Pistachio Flour. Here is the recipe for our Springtime Almond Sponge.
Some days there are just too many delicious things to bake. How do you choose? This sumptuous-sounding recipe – layers of pistachio flour cake with marzipan and dark chocolate glaze – looks like a winner. Who could go wrong with an elegant cake like this for Mother’s Day or a Sunday supper?
A few years back we were looking for something special for Mother’s Day. We turned to Dede Wilson’s luscious book, Wedding Cakes You Can Make, a step-by-step guide for the bride and baker-to-be. She adds almond paste to her basic yellow cake recipe for one special creation.
This gave us the idea for our Mother’s Day cake. Here we made a light almond butter cake filled and frosted with a simple orange buttercream. Large flake coconut pressed into the sides of the frosted cake give it a festive look although any type of unsweetened coconut can be used. Decorate the top with fresh mint, pansies or other edible flowers if you like.
For a recipe everyone including Mom will love, read on.