For Valentine’s Day, our favorite moist almond cake makes just the right impression. Bake this dark chocolate version in a heart-shaped pan. The cake needs no embellishment. But for a holiday like Valentine’s Day, you may want to gussie it up. Decorate it simply with powdered sugar and marzipan hearts.
Or go one step further. Glaze it with rich dark chocolate made using our Love’n Bake Chocolate Schmear. And make marzipan roses using the step-by-step instructions here.
Chocolate Almond Heart Cake
Imagine a doughnut filled with marzipan chocolate ganache. That is just one of the novel fillings being used in Israel where pastry chefs are busy preparing for Hanukkah. Today’s Washington Post reports on Hanukkah sweets trends. This is the time of the year when foods friend in oil (like potato latkes) are traditional. Naturally the recipe for a marzipan ganache filled doughnut caught our eye.
Looking for a lighter cake that was not too rich, we came across this spongecake made with almond paste. The batter, basically a type of French génoise, is made from eggs that are whipped for a long time to build structure in the batter. Unlike other spongecake batters, this one holds up well although you need to take care when folding in the flour. Use a gentle touch and a large whisk to fold in the sifted cake flour.
The cake can be filled and frosted any way you like. The star-shaped silicone baking pan in which we made this cake called out for a simple glaze. We decorated the glazed cake with marzipan that we rolled and cut out with a snowflake-shaped cookie cutter. Served with a scoop of tart sorbet and a spoonful of extra ganache, this cake makes a fitting holiday dessert.
Almond Snowflake Sponge recipe