Ingredients for Wedding Almond Cake
- All Purpose Flour
- Baking Powder
- Salt
- 2 cups granulated sugar (for cake) + 1 1/2 cups granulated sugar (for frosting)
- 4 large eggs
- 1 cup (2 sticks) unsalted butter
- 1 cup milk
- 1 teaspoon almond extract
- Egg Whites
- Dark Brown Sugar
- 1 cup slivered almonds
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How to Make Wedding Almond Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
- Stir in 1 teaspoon almond extract.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **For the frosting:** In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gradually add 1 1/2 cups granulated sugar, beating constantly until glossy meringue forms.
- Stir in 1/2 teaspoon almond extract and 1 cup slivered almonds.
- Frost the cake while it's still warm.
- To brown the frosting, place the frosted cake back in the oven for 2-3 minutes, watching closely to prevent burning.
- Let the cake cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
187g
Fat
34g
Carbs
22g
