Almond Cake With Plum Sauce Filling And Ginger Buttercream
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.5 cups
Plum (diced)910 g
Sugar (confectioners')1 cup
Onion (minced)2 tbsps
Apple Cider Vinegar1 tbsp
Soy Sauce1 tbsp
Brown Sugar8 tsps
Ginger (grated fresh)2.5 cups
All-Purpose Flour4 large
Egg1 tsp
Salt2.25 tsps
Baking Powder3 cup
Vegetable Oil2 tsps
Whole Milk1.5 tsps
Almond ExtractDirections:
1
For the plum sauce filling: Combine the plums, sugar, onions, vinegar, soy sauce, brown sugar, ginger, chile flakes and 1/2 cup water in a medium saucepan over medium heat
2
Bring to a low boil and cook, stirring constantly, until the plums are tender
3
Remove from the heat and let cool
4
Once cooled, transfer to a medium bowl, cover, and refrigerate overnight to firm up
5
(Makes 2 cups
6
) For the almond cake: Preheat the oven to 325 degrees F
7
Line two 8-inch round cake pans with parchment paper
8
In a stand mixer fitted with the paddle attachment, mix together the flour and eggs on low speed until fluffy
9
Continuing on low speed, mix in the salt, baking powder, vegetable oil, milk and almond extract until combined
10
Divide the batter evenly between the two prepared cake pans
11
Bake until a toothpick inserted into the cake comes out crumb-free, 30 to 35 minutes
12
Let cool to room temperature
13
For the ginger buttercream: In a stand mixer fitted with the paddle attachment, cream the butter and ginger on low speed until fully incorporated and smooth
14
Gradually mix in the confectioners' sugar until fully blended
15
Add the salt and milk, and mix on medium speed until the buttercream takes on a light and fluffy texture, about 5 minutes
16
(Makes 4 cups
17
) Spread the plum sauce on top of the first cake layer
18
Stack the second cake layer on top
19
Decorate with the ginger buttercream