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.
