ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes. Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool. Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds. Fig Filling: Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving. Buttercream: In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup
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Kevin Eck
[email protected]I can't wait to try this recipe again!
Bulan Bintang
[email protected]Overall, this cake was a good experience and I would recommend it to others.
Moiz bhutto Bhutto
[email protected]I would make this cake again, but I would make a few changes to the recipe.
Javed javes
[email protected]The cake didn't rise as much as I expected, but it still tasted good.
Rabika Sharma
[email protected]I thought the cake was a little too sweet, but my friends loved it.
Brass Danise
[email protected]The cake was a little dry, but the frosting helped to balance it out.
Miriam Ream
[email protected]I had some trouble finding fig preserves, but I was able to substitute them with a homemade fig jam.
Ch Shakeel
[email protected]This cake was a bit time-consuming to make, but it was worth it.
Raisuddin Teacher
[email protected]The maple buttercream was light and fluffy, and added a touch of sweetness.
Ayabonga Mahlinza
[email protected]The fig filling was the perfect balance of sweet and tart.
Aman Mayo
[email protected]I'm not usually a fan of almond cake, but this one was amazing.
MultiUrsula123
[email protected]This cake was so good, I ate two pieces!
Farhan Ahmod
[email protected]5 stars!
SKELLY BROWN1
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and impressive cake.
kasandra salas perez
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was easy to make and didn't take too long.
Shyann Simmons
[email protected]The maple buttercream was the perfect finishing touch to this cake. It was light and fluffy, and added a touch of sweetness.
Inayat Baloch
[email protected]I made this cake for a special occasion and it was a hit! Everyone loved the moist almond cake and the sweet fig filling.
Mohamads TUTORIALS
[email protected]This almond cake with fig filling and maple buttercream was a delightful treat! The flavors and textures complemented each other perfectly.