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Rich Almond Cake

Source: Close-up on Cakes
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 10
9 eggs, separated
1/4 cup brandy, amaretto or rum
1 teaspoon vanilla extract
1 cup sugar
2 1/4 cups ground almonds
3/4 cup dry bread crumbs
2 teaspoons baking powder
1/2 cup sugar
For Syrup:
2 tablespoons brandy, amaretto, or rum
1 tablespoon sugar
For Filling and Topping:
1 1/4 cups heavy cream, whipped
1 1/3 cups flaked almonds, toasted
Rich Almond Cake Recipe at
TO MAKE THE CAKE: Preheat the oven to 300 degrees F. Butter two 8-inch round cake pans and line with parchment or waxed (greaseproof) paper.

Combine the egg yolks, brandy, vanilla, and sugar in a large mixing bowl and beat until pale and thick, 3-4 minutes. Stir in the ground almonds, breadcrumbs, and baking powder. In a separate bowl, beat the egg whites until stiff. Gradually add the sugar and beat until dissolved, about 1 minute. Fold one-third of the egg whites into the egg yolk mixture, then fold in the remaining egg whites.

Pour the mixture into the prepared pans. Bake for 45 minutes, or until a skewer inserted in the center of the cake comes out clean. Cool in the pans for 2-3 minutes before turning out onto a wire rack to cool completely.

TO MAKE THE SYRUP: Combine the brandy and sugar in a small saucepan and stir over low heat to dissolve the sugar.

Make holes in the top of each cake layer using a skewer and brush with the syrup.

TO MAKE THE FILLING AND TOPPING: Place the bottom cake layer on a serving plate and spread with half of the cream. Set the other layer on top and over with the remaining cream. Press the almonds onto the cake and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rum Cakes
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 573
Fat. Total: 35g
Fiber: 4g
Carbohydrates, Total: 49g
Sodium: 192mg
% Cal. from Fat: 55%
Cholesterol: 232mg
Protein: 15g
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