Add a little flower power to your spring with my Almond Flower Cake.
Chocolate and almond are a truly divine combination. Even sweeter when made into a darling spring cake for a birthday, wedding or baby shower or graduation party.
I wanted to create a chocolate cake on the lighter side for spring and summer so I went with milk chocolate. Instead of a dark, rich chocolate ganache, my Milk Chocolate Frosting is the perfect combo for a buttery almond cake.
The cake is a light and simple to make almond cake that starts with grinding almonds in a food processor–mixing up the batter, baking and frosting. Super easy! I love my 8-inch round cake pans because they are nice and straight-sided, and 2 inches tall. If you only have two pans, leave the third portion of batter aside and bake it once the other two are done.
For the choco-holics I've made this with a chocolate cake instead (cake mix is perfect) and it's just as divine with the Milk Chocolate Frosting.
My almond flowers are just that, sliced almonds nestled into the frosting with a mini M&M center. These crunchy little flowers aren't just beautiful on Almond Flower Cake – put one on the tops of a chocolate cupcakes to make them just as sweet!
I'd love to see and share your cake creations. Share them on Instagram or Twitter with the hashtag #tarateaspoon. Happy baking!
Almond Flower Cake
- 3 cups sifted cake flour
- 1½ tsp baking soda
- ½ tsp salt
- 2 cup sugar
- 1 ½ cup (6 oz) sliced almonds, lightly toasted
- 1 cup unsalted butter softened
- 4 eggs
- ½ tsp almond extract
- 1 cup low-fat buttermilk
- 1 recipe Milk Chocolate Frosting
- Sliced almonds lightly toasted
- Mini candy coated chocolate candies
- Heat oven to 375ºF. Grease three, 8-inch round cake pans; line bottoms of pans with parchment, grease and flour, tapping out excess; set aside. Stir together flour, baking soda and salt; set aside.
- Combine granulated sugar and almonds in a food processor until finely ground. In a mixing bowl, beat together almond mixture and butter until light and fluffy. Beat in eggs and extract and scraping down sides of bowl. Stir in flour mixture and buttermilk alternately in three parts, starting and ending with flour.
- Divide batter among pans and bake until cake springs back when touched in the center, about 25 min. Cool 15 min in pan. Turn cakes out of pans and cool completely.
- If necessary, trim domed tops from cakes. Set one cake on serving plate and spread with ¾ cup frosting. Repeat with second cake and top with third cake. Frost entire cake with a generous layer of icing. Decorate with sliced almonds, forming flowers by using chocolate candies for the centers.
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Recipe and Food Styling Tara Bench. Photographs Kate Mathis. Originally published LHJ 4/09