Best 3 Almond Spiral Cake Recipes

ALMOND CAKE

Steps:

• Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
• Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
• Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

ALMOND SPIRAL CAKE

Steps:

• Heat oven to 350 degrees. Grease an 8 1/2-inch-round pan with margarine, then dust with matzo meal; set aside. Grate zest from 1 orange, and remove peel from other. Reserve the orange sections for another purpose.
• Whisk the egg yolks, 1 whole egg, and 2/3 cup sugar in a double boiler until warm to the touch. Transfer mixture to bowl of electric mixer fitted with the whisk attachment. Beat on medium-high speed until batter is light in color and stiff enough to hold a ribbonlike trail on the surface for 4 seconds when you lift the whisk.
• Fold in matzo meal and orange zest. Fold in margarine. Transfer batter to prepared pan, lightly smoothing top with an offset spatula. Bake until a cake tester inserted in the middle comes out clean, about 25 minutes. Transfer pan to a wire rack to cool.
• Combine the remaining 3 tablespoons sugar with 1/3 cup water in a small saucepan. Add the orange peel, and set over low heat. Slowly bring to a boil, and remove from heat. Let cool, and discard orange peel.
• Remove cake from pan, and slice into two layers with a serrated knife. Using a pastry brush, dampen the cut side of each layer with the orange syrup. Spread raspberry jam over one layer, and place second layer on top, syrup sides together. Set an 8-inch cake round on a baking sheet, and place both layers on top of the cake round.
• Heat oven to 425 degrees. Place almond paste in bowl of electric mixer fitted with the paddle attachment. Mix in 1 egg on low speed until fully incorporated, about 30 seconds. Mix in the remaining egg, incorporating it until smooth. Using an offset spatula, spread 3 tablespoons almond-paste mixture around the sides of the cake. Fill a pastry bag fitted with a #1 plain tip with the remaining mixture. Starting in the center of the cake, begin piping a spiral. Continue spiral to perimeter of cake, covering entire surface. Pipe vertical lines all around cake. Place several almonds in the center of the spiral, and decorate cake with remaining almonds. Bake until almond-paste covering cake turns dark golden, 10 to 15 minutes. Transfer to a wire rack to cool.
• In a small saucepan set over medium heat, bring honey and 1 teaspoon water to a boil, and remove from heat. Using a pastry brush, immediately coat cake with syrup. Let syrup dry, and place on a serving platter.