Name: Almond Crown Cake
Prep time: 2 h 40 min
Cook time: 1 h 10 min
Total time: 3 h 50 min
Yield: 10-12
Ingredients: ¾ cup + 2-3 Tbsp margarine; ¾ cup sliced almonds; 1 ⅓ cup sugar; 1 tsp vanilla extract; ¼ tsp almond extract; 1 tsp grated lemon peel; 3 eggs separated; 2 ½ cups sifted flour; 3 tsp baking powder; 1 tsp salt; ½ cup creamer; ½ cup water

Almond Crown Cake

Rated 5.0 stars by 1 users

Author:

Spice & Spirit Cookbook

Servings

10-12

Prep Time

160 minutes

Cook Time

70 minutes

Difficulty

Medium

Author

Spice & Spirit Cookbook

Indulge your senses in the irresistible delight of our Almond Crown Cake, a regal treat that redefines the art of baking. This exquisite confection is a true masterpiece, combining the rich, nutty flavor of almonds with the perfect balance of sweetness.

Picture a moist and tender cake, infused with the essence of finely ground almonds, creating a symphony of textures in every bite. The velvety crumb is complemented by the subtle crunch of toasted almond slivers, adding a delightful contrast that elevates the overall experience.

The crowning glory of this decadent creation is its luscious almond glaze that cascades over the cake, forming a glossy, golden finish. Each slice is a testament to the craftsmanship that goes into crafting this dessert, promising a moment of pure bliss with every forkful.

Ingredients

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Directions

Preheat oven to 325 degrees.
Generously grease bottom and sides of a 10-inch tube pan with 2-3 tbsp of margarine.
press in the sliced almonds.
Sprinkle with 1 tablespoon of sugar.

Bowl 1

Mix the remaining margarine with the remaining sugar in a large bowl.
Add the vanilla extract, almond extract, and lemon peel.
Beat in the egg yolks until its light and fluffy.

Bowl 2

Mix the flour, baking powder, and salt.

Bowl 3

Combine the creamer with the water.

Bowl 4

Beat egg white until stiff but not dry.

Combine the mixture

Add the dry ingredients (Bowl2) to the creamed mixture (Bowl 1) alternately with the liquids (Bowl 3) beating after each addition.
Gently fold the egg whites (Bowl 4) into the batter.
Pour the batter into the pan.
Bake for approximately 1 hour and 10 minutes.
Let cake stand in the pan for 10 minutes before inverting it onto a wire rack. Do not remove the pan for at least 2 hours.