Best Almond Cake With Plum Sauce Filling And Ginger Buttercream Recipes

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.
• 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.
• 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.

PLUM-ALMOND CAKE

Steps:

• Position a rack in the center of the oven and heat to 350°F. Butter and flour a round 9-inch-wide by 2 1/2-inch-tall cake pan and line the bottom with parchment.
• Split the vanilla bean lengthwise and scrape the seeds from the pod. Transfer the seeds to a medium bowl and add the flour, baking powder, and salt. (To use the pod, place it in a jar and cover with sugar. After infusing for a month, the sugar will take on the vanilla flavor.) Whisk to blend (use your fingers to blend in the vanilla seeds) and set aside.
• Combine the almond paste and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the almond paste breaks apart and starts to resemble fresh breadcrumbs, 1 to 2 minutes. Add the butter, increase the mixer speed to medium, and continue to mix until the crumbs start to aggregate into larger clumps, 2 minutes longer. Increase the speed to medium-high and with the motor running, add the eggs, one at a time, beating well after each addition and scraping the bowl as necessary. Add the vanilla extract and mix briefly to blend.
• Add the flour mixture and mix on low speed until the batter just comes together, about 15 seconds. Remove the bowl from the mixer and gently fold in the plums.
• Pour the batter into the pan and smooth the top. Bake until the top is dark golden brown and a skewer inserted into the center comes out clean, 65 to 70 minutes.
• Let cool in the pan for 15 minutes, and then turn out onto a cooling rack. Let cool completely before serving.

GINGER ALMONDS

Steps:

• Heat the oven to 250 degrees F.
• Combine the ginger and salt in a large mixing bowl and set aside.
• Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
• Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.