Almond Extract: A Wedding Cake Flavor Must-Have?

Almond extract is a common ingredient in wedding cakes, with many recipes calling for it as a secret ingredient to add a wonderful, buttery almond flavour to the cake. It is often paired with vanilla extract and can be used in the cake batter and buttercream. The almond flavour is versatile and can be paired with fillings such as salted caramel, raspberry, strawberry, lemon, Nutella, and more.

Almond extract is added to enhance the flavour of the cake, but it can be substituted with other extracts such as vanilla or left out entirely. Some recipes also call for ground almonds or almond flour to be added to the batter for a more intense almond flavour.

Using almond flour in almond cakes

Almond flour is a popular choice for wedding cakes, and for good reason! It adds a wonderful texture and flavour to the cake, resulting in a light, fluffy, and moist cake with a nutty flavour. Here are some tips and tricks for using almond flour in almond cakes:

Choosing the Right Almond Flour

It is essential to use super-fine, blanched almond flour for the best texture and flavour. Almond flour is made from ground, blanched almonds, which are naturally high in healthy fats and low in carbohydrates. In contrast, almond meal is made from ground almonds with their skins still intact, resulting in a coarser texture and a different flavour. Using almond meal will change the texture and taste of the cake, so it is not recommended.

Mixing the Batter

When mixing the batter, it is crucial to create air pockets by whipping the eggs and sugar together until light and fluffy. This can be done using a hand mixer or a whisk. These air pockets will expand in the oven, causing the cake to rise and resulting in a lighter texture.

Once the wet and dry ingredients have been combined, it is important to fold them together gently without over-mixing. This will help retain the air pockets and prevent the cake from becoming dense.

Baking and Cooling the Cake

Almond flour cakes tend to stick to the pan, so it is important to grease the pan generously and line it with parchment paper before adding the batter. The cake should be baked in a preheated oven at 350°F for around 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

After removing the cake from the oven, it is crucial to allow it to cool completely before serving or decorating. The cake will continue to cook as it cools, so be careful not to over-bake it.

Storing and Serving the Cake

Almond flour cakes can be stored at room temperature in an airtight container for up to three days. They can also be refrigerated for up to a week or frozen for up to three months. It is recommended to bring the cake to room temperature before serving, as it will have the best texture when eaten at room temperature.

Customising the Cake

The beauty of almond flour cakes is that they can be customised with various toppings and add-ins. For a simple and elegant option, sprinkle sliced almonds and a dusting of powdered sugar on top. For a more indulgent treat, try chocolate ganache, strawberry frosting, fresh berries with whipped cream, or lemon curd with toasted coconut flakes.

Almond cake batter

Ingredients:

The exact ingredients and their quantities may vary depending on the recipe, but here is a general idea:

• Flour: Either all-purpose flour or cake flour can be used. Cake flour has less protein, resulting in a more tender cake.
• Sugar: Granulated sugar is commonly used, but some recipes may call for superfine sugar or process the granulated sugar to make it finer.
• Butter or Oil: Butter adds a rich, creamy flavour, while oil can make the cake more moist.
• Milk or Sour Cream: These ingredients add moisture and tenderness to the cake.
• Eggs: Eggs are essential for structure, leavening, and moisture in the cake.
• Almond Extract: This is the key ingredient, providing the distinctive almond flavour. Pure or imitation almond extract can be used, depending on preferences and allergy concerns.

Mixing the Batter:

• Dry Ingredients: The dry ingredients, including flour, sugar, and any leavening agents or spices, are typically combined in a large bowl and whisked together until well blended.
• Wet Ingredients: In a separate bowl or pitcher, the wet ingredients such as milk, sour cream, oil, almond extract, and egg whites are combined and stirred together.
• Creaming: Using a stand mixer or handheld mixer, the butter and sugar are creamed together until light and fluffy. This step is crucial for incorporating air into the batter and creating a smooth texture.
• Combining Wet and Dry Ingredients: The dry and wet ingredients are then alternately added to the creamed mixture in small batches. It is important to mix until just combined, being careful not to overmix the batter.
• Folding in Egg Whites: In some recipes, whipped egg whites are gently folded into the batter to incorporate air and create a lighter, fluffier cake.

Baking the Cake:

• Pan Preparation: Cake pans are usually greased and floured to prevent the cake from sticking. Some recipes may also call for lining the pans with parchment paper.
• Baking Temperature: Almond cakes are typically baked at a moderate temperature, around 325-350 degrees Fahrenheit.
• Baking Time: The baking time will vary depending on the size and number of cake pans used. For a single layer cake, it may take around 25-35 minutes. The cake is usually done when the top is lightly golden and a toothpick inserted into the centre comes out clean.

Remember, it is important to preheat the oven properly and allow the cake to cool before frosting or decorating.

Almond extract vs. almond liqueur

Almond extract is a concentrated liquid made from bitter almonds. It is created by soaking the almonds in alcohol to capture their flavour and aroma. This releases the oils and compounds from the almonds, giving the extract a strong almond taste.

Almond liqueur, on the other hand, is a sweet and rich liqueur with a unique taste stemming from a blend of bitter almonds, apricot kernels, sugar, and alcohol. It has an enticing aroma and a nutty yet subtly fruity flavour.

Both almond extract and almond liqueur have distinct flavour profiles and intensities. The liqueur is rich and complex, with notes of sweet almonds and vanilla, and a hint of apricot. The extract, on the other hand, is more potent and has a bitter-sweet taste with a marzipan-like essence.

When it comes to culinary applications, almond extract is often used in baking to enhance the flavour of pastries, cakes, and cookies. It is also versatile and can be added to savoury dishes like sauces or marinades to impart nutty undertones.

Almond liqueur, on the other hand, is mainly used as a beverage ingredient and pairs well with desserts like tiramisu, ice cream, biscotti, and chocolate cakes. It also goes well with coffee and can be enjoyed in lattes and mochas.

In terms of alcohol content, almond liqueur typically contains around 25-28% alcohol, while almond extract has a very high alcohol content of about 80%.

While both almond extract and almond liqueur can be used to impart an almond flavour, they are not interchangeable in recipes due to their different flavour profiles and intensities. If a recipe calls for almond liqueur and you don't have any on hand, you may be able to substitute it with almond extract, but you will need to use a smaller quantity and adjust other ingredients like sugar or vanilla to achieve the desired taste.

So, the next time you're in the kitchen or behind the bar, keep in mind the distinct characteristics of almond extract and almond liqueur to elevate your culinary and mixology creations.

Almond cake with marzipan or almond paste

Ingredients

The key ingredients for an almond cake with marzipan or almond paste include:

• Marzipan or almond paste: Look for soft and moist almond paste or marzipan in tubes or cans in the baking aisle. You can also make your own almond paste by processing almond flour, powder sugar, egg white, and almond extract in a food processor.
• Butter: Use softened unsalted butter for the best results.
• Sugar: Granulated sugar is typically used, but you can also experiment with light corn syrup or superfine sugar.
• Eggs: Use large eggs at room temperature for the best results.
• Almond extract: This enhances the almond flavour of the cake.
• Dry ingredients: Combine all-purpose flour, baking powder, and salt. You can also add ground almonds for extra almond flavour.
• Toppings: Sliced almonds and additional sugar are often sprinkled on top of the cake before baking. You can also dust the cake with powdered sugar after baking or serve it with whipped cream and berries.

Method

The method for making an almond cake with marzipan or almond paste is straightforward:

• Preheat your oven to 325-350°F (depending on the recipe). Grease and flour a cake pan or use a springform pan if you plan to invert the cake after baking.
• Combine the marzipan or almond paste with softened butter and sugar in a food processor or mixer. Process until well combined and smooth.
• Add the eggs and almond extract to the mixture and process until incorporated.
• Gradually add the dry ingredients to the wet mixture, processing or mixing until just combined. Be careful not to overmix the batter.
• Pour the batter into the prepared cake pan and smooth the top. If using sliced almonds and additional sugar for topping, sprinkle them over the batter.
• Bake the cake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool before removing it from the pan.
• Serve the cake slightly warm or at room temperature. You can dust it with powdered sugar or serve it with whipped cream and berries for an extra touch.

Variations and Tips

• Softening the marzipan or almond paste: If your marzipan or almond paste is fridge-cold, cube it and give it a quick whirl in the microwave to soften it before processing or mixing.
• Experiment with flavours: Try replacing the vanilla extract with orange zest or adding a teaspoon of ground cinnamon to enhance the flavour profile.
• Gluten-free option: This cake can be made gluten-free by substituting gluten-free flour for regular flour.
• Storage: The cake keeps well for about a week and can be stored covered at room temperature or in the fridge. It also freezes well, so you can make it ahead of time for a special occasion.
• Double the recipe: If you want to make a taller cake or serve a larger crowd, you can double the recipe and bake it in two 8-inch pans. Adjust the baking time accordingly.

Almond cake with almond syrup

Almond extract is a common ingredient in wedding cakes, and almond syrup is a great way to add flavour and moisture to an almond cake. Here is a recipe for an almond cake with almond syrup, as well as some tips on how to make it extra special for a wedding.

Ingredients:

• 3/4 cup (165g) caster (superfine) sugar
• 1 teaspoon vanilla extract
• 1 cup (150g) self-raising (self-rising) flour, sifted
• 1 cup (120g) almond meal (ground almonds), sifted
• 75g unsalted butter, melted
• 1 tablespoon finely grated lemon rind
• 2 tablespoons amaretto or almond liqueur
• 1/2 cup (40g) flaked almonds

For the Amaretto Syrup:

• 1 cup (220g) caster (superfine) sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 cup (60ml) amaretto or almond liqueur

Method:

Preheat your oven to 325°F and line a 24cm round springform tin with non-stick baking paper. In the bowl of an electric mixer, whisk the eggs, sugar, and vanilla extract for 12-15 minutes or until pale and tripled in volume. Gently fold in the flour, almond meal, butter, lemon rind, and liqueur. Pour the batter into the prepared tin, sprinkle with flaked almonds, and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.

While the cake is baking, make the amaretto syrup. Combine the sugar, vanilla bean and seeds, liqueur, and 1/4 cup of water in a small saucepan over medium heat. Bring to a boil and cook for 10-12 minutes or until reduced. Allow the syrup to cool slightly, then discard the vanilla pod.

Once the cake is done, remove it from the oven and let it cool completely in the tin. Remove the cake from the tin and place it on a cake stand or plate. Drizzle the amaretto syrup over the cake and serve.

Tips for a Wedding Cake:

If you're making this cake for a wedding, here are some suggestions to make it extra special:

• Double the recipe to create a taller, more impressive cake.
• Decorate the cake with fresh flowers that complement the almond flavour, such as roses or lavender.
• Use a combination of almond and vanilla extracts for a more complex flavour profile.
• Add a simple almond-flavoured buttercream frosting to create a traditional wedding cake look.
• Garnish the cake with sliced almonds or silver dragées for added texture and elegance.

Enjoy creating this delicious almond cake with almond syrup, and feel free to add your own creative touches to make it truly unique!

Frequently asked questions