ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes. Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool. Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds. Fig Filling: Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving. Buttercream: In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup
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md Hridoy orpe avi
md_h@hotmail.comThis cake is delicious! I highly recommend it.
RAFIAHMED MD
m_rafiahmed35@aol.comI'm not a big fan of almond cake, but this one was really good!
IDOWU ADESEWA
idowu-adesewa31@yahoo.comThis cake is a bit too sweet for my taste.
Ahmed Ibrahim
ibrahim-a@hotmail.comI love this cake! It's so moist and flavorful.
Narjes Asad
asad-narjes@hotmail.comThis cake is easy to make and it's always a crowd-pleaser.
Zaw Min
mzaw73@yahoo.comI've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Giuliana Vargas
gv37@yahoo.comThis cake was a disappointment. It was dry and the frosting was too sweet.
Cody Albright (Dimlight92)
c.a33@hotmail.co.ukThis is my new favorite cake! It's so moist and flavorful, and the frosting is to die for.
Firoz Sikder
sf51@hotmail.frI'm not a baker, but this recipe was easy to follow and the cake turned out great! I'm definitely going to make it again.
Fatima Evans
ef@yahoo.comThis cake is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect cake for a special occasion.
ioane pubg
i@gmail.comI'm not a big fan of figs, but I really enjoyed this cake. The almond flavor is really strong and the fig filling is not too sweet.
Rsfat Rafat
rafat_r@aol.comThis cake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes fresh.
duncan williams
williams.duncan94@yahoo.comI had some trouble getting the cake to rise properly, but it still tasted good. I think I might have overmixed the batter.
Joscelyn Laughlin
j@aol.comThis cake was a bit too sweet for my taste, but the flavor was still good. I would recommend using less sugar in the cake batter and frosting.
Miss Musila
m-musila@hotmail.comI'm not a big fan of almond cake, but this one was really good! The fig filling and maple buttercream really elevate the flavor.
Samadi Malik413
m_s@hotmail.comThis is one of the best cakes I've ever had! The almond flavor is subtle and the fig filling is delicious. The maple buttercream is the perfect finishing touch.
Leonie Mcgarrity
l_mcgarrity39@yahoo.comI made this cake for a party and it was a huge hit! Everyone loved the unique flavor combination and the cake was gone in no time.
Gavin van Vuuren
gvuuren@hotmail.comThis almond cake with fig filling and maple buttercream is an absolute delight! The cake is moist and flavorful, the filling is sweet and tangy, and the buttercream is rich and creamy. I highly recommend this recipe!