June 3rd, 2010

Eggless Almond Cake With Almond Buttercream Icing

Eggless Almond Cake With Almond Buttercream Icing

“Are you game for a different cake this time?” I asked Ro, on the eve of his birthday.“Why not?” he replied. Catering to his specific tastes, I had always made plain cakes with cream and fruits (read Lychee and Strawberry Cream Layer Cake) or Chocolate Cakes with Ganache and exotic fruits for his birthdays in the past.

Once I got my affirmations, my mind set to work. I have always been creating a special cake for him on his special day and I had no mind to break the tradition. But this time I had some limitations. Time was the biggest. I didnt have any on hand to spend hours on an elaborately decorated festive cake. Afterall I have a baby who constantly (read 24 hours) needs my attention.

I had to make a lovely cake with the restrictions and the limitations. I truly adore almonds and decided to make a cake highlighting them, hoping that he would like it too. While deciding on the base cake, I made up my mind to do a cake with condensed milk. A celebration cake without “this can of sweet nectar” is a strict “no, no” for me. Condensed milk adds richness, flavour, taste and gives the best texture to an eggless cake, besides adding the required sweet touch.

This almond cake serves as a beautiful and wonderful dessert, perfect for any special occasion. It looks pretty and doesnt require ample cake decorating skills too. I promise you  it is quite easy to put together. Also you can think of various permutations and combinations here. Chocolate Cake with Almond Buttercream Icing or Eggless Almond Cake with Chocolate buttercream frosting are some of the endless possibilities.

Eggless Almond Cake with Almond Buttercream Icing Recipe

Since this cake is soaked with a syrup, it tastes best when chilled. I like to use salted butter for the icing which tastes great, but feel free to use unsalted butter if you dont like to use salted butter.

Ingredients:

For the Eggless Almond Cake:

175 gm (1 1/4 cup) plain flour
50 gm (1/3 cup) almonds
1 tin, 400 gm sweetened condensed milk
100 gm (1/2 cup or 1 stick) butter, melted
175 ml ( 3/4 cup or 6 fl oz) water
2 tsp baking powder
1 tsp baking soda
1 tsp pure almond extract
1 tsp vanilla extract

For the Almond Buttercream Icing*:

50 gm (1/3 cup) almonds, chopped and toasted in a skillet
100 gm (1/2 cup) salted butter
200 gm (1 1/2 cup) Icing or confectioners sugar
2 to 4 tbsp milk to get the desired consistency
1/2 tsp almond extract

For the soaking syrup
1 cup (250 ml) water)
2 tbsp sugar

Method:

To make the cake:

Place the almonds In the bowl of a food processor fitted with the metal blade or an electric coffee mill and pulse until finely ground. It is important not to over grind as you would end up with almond butter instead of almond meal.

Grease and line the bottom of a  deep 9” round cake tin with greaseproof paper/baking parchment or butter paper. Alternatively use 2 9” round shallow cake tins and divide the batter accordingly. Preheat the oven at 150 degrees centigrade.

In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. Stir in the almond meal into the flour mixture.

In a large bowl assemble the liquid ingredients the melted butter, condensed milk, water, almond and vanilla extract and using a hand blender beat until well mixed. Add half the flour mixture and beat again. Put in the remaining flour mixture and beat until you get a smooth batter without lumps. Dont over beat the batter as this would interfere with getting a soft cake.

Pour the batter into the prepared tin and bake for an hour or until a skewer inserted in the middle of the cake comes clean.

To make the Almond Buttercream Icing:

In a mixing bowl, cream the butter and sugar. Put in almond extract and enough milk to get a firm but soft buttercream.

To make the soaking syrup:

In a small saucepan, place the water and the sugar and bring to a boil over a medium flame. Allow to cool.

Assembling the cake:

If you, like me baked the cake in one 9” round deep cake tin then you need to slice the cake into two equal halves.

Place the bottom half of the cake on a serving dish. Pour some of the soaking syrup to wet the cake. Spread 1/4 of the icing and a little of the chopped and toasted almonds over it. Place the remaining half cake over this, pour a little more of the soaking syrup over the cake and spread with the remaining icing. Arrange the remaining almonds decoratively over the cake.

Chill the cake before serving.

Makes one 9″ round cake

*Icing recipe adapted from “Book of Eggfree Cakes” by Cintia Stammers

Filed Under: Almond, Almond Extract, Anniversary, Baking Powder, Baking Soda (Sodium Bicarbonate), Birthday, Butter, Cakes & Cookies, Christmas/Easter, Condensed Milk (sweetened), Dairy Products, Dessert, Eggless Baking, Family Get Together, Flour (plain), Picnic, Potluck Party, Sugar (granulated), Sugar (Icing/confectioners sugar), Sweets and Desserts, Vanilla Extract, World · Tags: , , , , , , ,

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Comments (43 Comments)

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  1. Priti says:

    Wow ..tht’s looks so delicious….beautiful clicks

  2. sheba says:

    splendid pics …and great cake..its amazing how u’ve managed to create something so beautiful inspite of pressing demands…kudos!

  3. Divya says:

    Absolutely love the pics and you are my one-stop blog when I am looking for Marvelous eggless Cakes[making your eggless chocolate cupcakes now..]

  4. Dhanu says:

    Awesome pics!!!!

  5. wendyywy says:

    The cake looks really interesting.
    I’m bookmarking this!

  6. genny says:

    I do not know if I like most the pie or pink: D

  7. Preethi says:

    If with limitations in time you can make this awesome cake I wonder what you can create when you have time at your disposal! :) Wonderful presentation Anu, I can almost taste the almonds!

  8. Asha@FSK says:

    Oh MY! that is one decadent cake! Love almond cakes.. this is so perfect for a special occasion!! :)

  9. Anushruti says:

    Thank you everybody.

    Divya: Hope your cakes turn out fabulous! :-)

    Preethi: How I wish I could share it with you.

    Asha: You are so right! This cake is “perfect” for a celebration.

  10. Twinkle says:

    This looks great! I think I might make this, my mom loves almonds =) Thanks for the recipe!

  11. Parita says:

    Happy Bday to RO…cake looks yumm!

  12. vimmy says:

    Hello!

    Awesome cake! Just wondering if I could use almond brand to make the cake. Thank you!

  13. dershana says:

    This is truly awesome! I love almonds and this is surely a must try recipe. Belated wishes to your hubby too.

  14. [...] Eggless Almond Cake with Almond Buttercream Icing » divinetaste [...]

  15. The cake looks delicious, even though I’m not a fan of buttercream!!

  16. Gauri says:

    Made this cake for my dad’s birthday today! It was a big hit with my folks!! They say it’s one of the best cakes I’ve ever made!

  17. Anushruti says:

    Gauri: Fantastic! I’m so happy this cake made you and your loved ones happy!

  18. Soumya Hegde says:

    This is the first cake I ever baked,came out well.It was my hubby’s birthday and this cake was a delight for sure :)
    Now planning few of the curries and vegetables for the evening from your collection!!
    Amazing recipes n pics Anu akka :)

  19. mithy says:

    Hmmm.. U forgot to mention that the ground almonds need to be combined with the flour mixture. I tried this recipe and the texture was a bit oily!! Also I found out that the liquid ingredients might be too much.. Can you please tell me if I am doing anything wrong?? Thanks (By the way, I made cupcakes, instead of a big cake)

  20. Anushruti says:

    Mithy: Were your almonds ground into a powder or had they turned pasty? Using dry almond powder is key to get a soft and moist cake which is not oily. Also, if you decided to make these into cupcakes, for how much time did you bake them? Cupcakes need less time in the oven in comparison to regular cakes.

  21. Mithy says:

    Actually, I used 50 grams of ground almonds (the one from the store). I did not grind it myself.
    I don’t see in the recipe where this ground almond is incorporated. I presume that it should be blended with the flour.
    Thanks

  22. Anushruti says:

    Mithy: The almond needs to be stirred into the flour mixture as the recipe states above.

  23. Tejas says:

    Hey,
    I just wanted to thank you so much for this recipe. I have tried so many before but none were so perfect as this one. My kids loved it.
    I did modify the list a bit. I used 1/2 tsp soda instead of 1 tsp. And I used total 1 and 1/2 cup of flour (no almond pieces).

    I loved the cake. Thank you very much for sharing.

  24. Bama says:

    Hi there,

    thank you so much for the recipe. My son has numerous food allergies including dairy, eggs, and wheat. Do you think i could substitute rice milk or coconut milk for the condensed milk in your recipe and buckwheat flour for the plain flour?

    I would really appreciate your thoughts. His birthday is on the weekend and i would like to try this cake—thanks again!

  25. Anushruti says:

    Bama: Sorry for the delayed response. Unfortunately, these substitutes will not work here and will affect the texture and taste of the cake. Glutenfree cakes need a binding agent and I’m yet to test a recipe for the same.

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  27. shweta sylvia says:

    Hi !! i made this cake today without the icing and it turned out to be deliciously yummy !! All warm and almond flavor..Thank you so much !!

  28. Anushruti says:

    Swheta: Great! Glad you enjoyed it.

  29. bhuvana says:

    Hi anu i baked this cake yesterday and it is very tasty,i had to struggle to get the icing part a lot,but then it worked.my daughter likes all types of cakes but my son is more particular of chocolate cakes,,so i am having a variety at home while i bake..
    thumbs upp..keep posting
    Bhuvana

  30. [...] favourite of ours, eversince I made it. The Almond cake recipe was taken from Anu’s blog,  Divine Taste. Anu has used Buttercream Icing but I opted to do the decoration with Whipped cream for fear of [...]

  31. Anushruti says:

    bhuvana: This is a delicious cake and glad you like it too. :-)

  32. Davina says:

    Hi I baked this cake and my family and friends loved it..came out perfect. I baked it in two lots in 6 inch pan to give it height and it looked just perfect after the icing and decoration. Thanx for the wonderful recipe.

  33. Anushruti says:

    Davina: That sounds excellent!

  34. Josna says:

    Hi Anushruti,
    I have been a silent and frequent visitor to your website and I have to say, I love all your recipes. I made this cake for my dad’s birthday and it turned out fabulous. He loved it so much, he cleared most of the cake himself. Thank you for sharing your wonderful recipes and hope to see more in future. :)

  35. Anushruti says:

    Josna: How wonderful! That is one of the most gratifying things about baking..making your loved ones happy! Belated birthday wishes to your dad!

  36. Himanshu Dubey says:

    This is a brilliant recipe. I sort of like it more than the one with egg. Turned out really soft and delicious. I am a huge fan of almonds and it just makes my life so easy. Three cheers!!

  37. Anushruti says:

    Himanshu: That’s nice to hear! Glad you enjoyed it!

  38. Julie says:

    This is an excellent recipe especially because I cannot have eggs! Thanks DivineTaste!!! I have found another good recipe (although less sophisticated) here: http://cookingitalianrecipe.blogspot.com/2013/02/almond-cake-without-eggs.html

  39. bhagyashree says:

    Hi this is a good recipe. Just had 1 question can I use amul cream instead of butter in the icing? Thanks.

  40. Anushruti says:

    bhagyashree: No you can’t use amul cream in this recipe. If you want to use amul cream use my pineapple cream cake recipe.

  41. Priyanka says:

    Hi Anu,

    Thanks for sharing such a wonderful recipe! Just a query: I have already got ground almond powder. You have used 1/3 cup of almonds and ground them in a processor. After making a powder did you still use 1/3 cup of ground almond flour or more than that? could you please give me the exact amount of ground almond flour that you had mixed with the plain flour?

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