Almond and Jam Cake

This has to be one of the best cakes that I have ever made. I sandwiched fluffy white cake layers with fig jam and a lightly sweet almond butter icing coated in toasted sliced almonds. The combination blended perfectly with a profusion of almond flavors contrasting with the sweetness of the fig jam.

Makes 12 servings

Ingredients

1 Duncan Hines White Cake Mix *

3 Lg. Eggs

1 C Water

¼ C Vegetable Oil

½ lb Unsalted Butter (cut into 16 pieces, softened)

1 C Smooth Almond Butter (no sugar added style)

2 TBS Heavy Cream

1 tsp Vanilla Extract

½ tsp Almond Extract (optional)

2 C Confectioners’ Sugar

1 ¼ C Fruit Jam (you can use fig, raspberry or strawberry) *

1 C Toasted Sliced Almonds

Directions

Preheat oven to 350°F. Adjust oven rack to middle level. Grease 2 8-inch square baking pans with shortening or oil spray (you can substitute 8-inch round pans). Lightly flour both pans.

Using an electric mixer, blend the cake mix, eggs and water in a large bowl on low until mixed. Beat at medium speed for an additional 2 minutes. Divide the batter evenly between the two pans. Place in the oven until the cake is a light golden color and a toothpick comes out clean, about 22 to 27 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edge to loosen the cake. Invert the cake onto a wire rack and cool completely.

Place the sliced almonds on a cookie sheet in the 350°F oven for 15 minutes or until golden brown. Allow to cool completely.

Place the cut up butter, extracts, heavy cream and the almond butter into the bowl of an electric mixer fitted with a whisk. Whip on medium-high until combined, about 30 seconds. Reduce the speed to low and slowly add the confectionary sugar until incorporated. Scrape down the sides of the bowl. Increase the speed to high and beat for 5 minutes. If the frosting is too thin, place in the refrigerator for 30 minutes.

To assemble, cut each cake in half horizontally. Spread half of the jam on the first layer. Place the second layer on top and spread with 1 cup of the almond frosting. Place the third layer on top and spread with the remaining jam. Place the last layer (I usually save a bottom layer for this) on top and spread with 1 cup of the frosting in an even layer. Spread the remaining frosting on the sides of the cake. Press the toasted almonds into the side of the cake. Serve. This cake can be made up to 1 day in advance if kept refrigerated.

* Pronto Substitutes

White Cake Mix – you can substitute yellow cake mix.

Jam – You can use fig, raspberry or strawberry

  

To print a copy of this recipe go to Almond and Jam Cake.