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Recipe for Almond Cake with Plum Sauce Filling and Ginger Buttercream by Dawn’s Recipes

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Recipe for Almond Cake with Plum Sauce Filling and Ginger Buttercream by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Almond Cake with Plum Sauce Filling and Ginger Buttercream. This dish qualifies as a Intermediate level recipe. It should take you about 10 hr 5 min to make this recipe. The Almond Cake with Plum Sauce Filling and Ginger Buttercream recipe should make enough food for 12 servings.

You can add your own personal twist to this Almond Cake with Plum Sauce Filling and Ginger Buttercream recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Almond Cake with Plum Sauce Filling and Ginger Buttercream recipe.

Ingredients for Almond Cake with Plum Sauce Filling and Ginger Buttercream

  • 2 1/2 cups diced plums
  • 2 cups sugar
  • 1/4 cup minced onions
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon chile flakes
  • 2 1/2 cups all-purpose flour
  • 4 large eggs
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 3/4 cup vegetable oil
  • 1 cup whole milk
  • 1 1/2 teaspoons almond extract
  • 1 pound (4 sticks) unsalted butter
  • 8 teaspoons grated fresh ginger
  • 2 pounds confectioners’ sugar
  • 2 teaspoons whole milk
  • 1/2 teaspoon salt

Directions for Almond Cake with Plum Sauce Filling and Ginger Buttercream

  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. Bring to a low boil and cook, stirring constantly, until the plums are tender. Remove from the heat and let cool. Once cooled, transfer to a medium bowl, cover, and refrigerate overnight to firm up. (Makes 2 cups.)
  2. For the almond cake: Preheat the oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper.
  3. In a stand mixer fitted with the paddle attachment, mix together the flour and eggs on low speed until fluffy. Continuing on low speed, mix in the salt, baking powder, vegetable oil, milk and almond extract until combined. Divide the batter evenly between the two prepared cake pans.
  4. Bake until a toothpick inserted into the cake comes out crumb-free, 30 to 35 minutes. Let cool to room temperature.
  5. 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. Gradually mix in the confectioners’ sugar until fully blended. Add the salt and milk, and mix on medium speed until the buttercream takes on a light and fluffy texture, about 5 minutes. (Makes 4 cups.)
  6. Spread the plum sauce on top of the first cake layer. Stack the second cake layer on top. Decorate with the ginger buttercream.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Almond Cake with Plum Sauce Filling and Ginger Buttercream recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
  • Almond Recipes
  • Nut Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Plum Recipes
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Low Sodium
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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