A Pretty Rainbow Almond Cake

Photo: alwaysorderdessert - I'm using this image so you can see the raspberry preserves dripping between the layers of cake. Skip to the bottom for an easy-breezy way to make ganache.

When I see this cake the lyrics of "My Fair Lady" come to mind:"I feel pretty, Oh so pretty! ... I feel pretty ... and witty and bright!" Indeed. Moreover, as my long time readers know, I like the addition of nuts in a pastry to add extra oomph! Nuts are a tasty balance to the sweetness of sugar, adding a bit of protein too. 

Almond paste gives a rainbow cake a sweet nutty flavor. Although you can buy almond paste in a tin, homemade is cheaper, so let's begin with a how to recipe. Almond paste and Marzipan are similar. Here's the difference: Marzipan is equal parts almonds and confectionery sugar with a touch of corn syrup, It is often rolled out and used as fondant for cakes or shaped into candy. On the other hand, almond paste is 2 parts almonds to 1 part sugar. Almond paste can be stored in a tightly sealed (cover the top with a plastic wrap and a layer of foil) steel can in the refrigerator for about one month. Freeze it for up to 3 months.

Almond Paste

Ingredients:

Photo: Mandelin

1 1/2 cups almonds
Up to 1 1/2 cups powdered sugar (For a dry consistency; eyeball it.)
1 egg white
1 1/2 teaspoons almond extract

Directions:

Toss the almonds in a food processor, pulse, follow with the rest of the ingredients. Pulse until smooth.

Now let's make our oh so pretty cake!

Rainbow Almond Cake

2 sticks butter at room temperature (1 cup)
3/4 cup sugar
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons lemon juice
1 teaspoon almond extract
12 ounces almond paste (1 1/2 cups)
3 different - 1/2 teaspoon each of food coloring (red, green, yellow are traditional -- but you can use 3 different colors of your choice).
About 1/2 cup of raspberry preserves to spread in between the cake layers

3 cake pans -- line each with parchment paper if you wish. I usually simply oil and flour the pans. 

Directions:

1) In a mixing bowl, using an electric mixer, cream together the butter and sugar.

Photo: Amazon

2) Next add the eggs, one at a time, mixing in between.

3) Add the dry ingredients: all purpose flour, baking powder and baking soda.

4) Follow by the wet: buttermilk, lemon juice and almond extract.

5) Finally, add the almond paste. Mix until uniform and smooth.

6) After the batter is made, divide and pour it into 3 separate bowls. Add the 3 different food colorings, one to each bowl of batter.

7) Poor the batter with 3 different colors into 3 separate oiled and floured cake pans (or lined with parchment paper).

8) Bake at 350 degrees F for 25 minutes, or until the centers are done.

9) Now the fun part: Stack the 3 colored layers of cake. Spread the raspberry jam in between each layer.

Chocolate Ganache Topping

Traditionally, a rainbow almond cake is toped with chocolate ganache. I never buy heavy cream and like to keep baking simple, therefore I use what I usually have in my cupboard, canned condensed milk (But if you have neither at home, feel free to buy heavy cream):

Ingredients:

Photo: myrecipes

15 ounce can condensed milk
12 ounces semisweet chocolate chips

Directions:

1) Heat your milk (or heavy cream if you buy it) in a saucepan on the stove top. Bring to a boil.

2) Turn off the heat and add the chocolate chips. Melt and stir. This should be all you need to do, but if not thick enough, you can turn the heat back on and whisk for a few minutes.

3) Pour over the cake and spread down the sides.

Makes a lovely birthday or anytime cake. Enjoy with a cup of coffee or milk!🎉🎈🎁


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