Creative Commons License
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at
Permissions beyond the scope of this license may be available at Goddess of Scrumptiousness Recipes » HOLIDAY ALMOND CAKE Yes, it is indeed the...


Yes, it is indeed the beginning of the holiday season… the season for decadence!

This cake is almondy in every sense of the word! And I can confidently say that it fits every qualifications to be called “holiday” food because it is made of almond nuts, it tastes of sweet and spice and it is gloriously and unabashedly frosted!  -jeannie :)


For the Cake:

1 cup butter, softened

1 cup granulated sugar

3 large eggs

350 grams sweetened ground almonds

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup evaporated milk

1 teaspoon vanilla extract

1 teaspoon almond extract

For the Glaze:

1 cup confectioner’s sugar

3 Tablespoons fresh milk

1 teaspoon almond extract

For the Topping:

1/2 cup flaked almonds

1/2 cup whole almonds


Preheat oven to 350’F. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sweetened ground almonds, vanilla and almond extract.

Sift flour, baking powder and salt, set aside.

Beating at medium speed, add flour mixture to butter-egg mixture alternately with milk, beginning and ending with dry ingredients (flour). Beat until well blended.

Line the bottom of a 9 inch springform pan with baking parchment. Pour and spread batter evenly. 

Bake 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack (about 15 minutes) remove from pan and cool completely on wire rack.

To make the glaze, combined sifted confectioner’s sugar, milk and almond extract in a bowl. Mix until smooth. 

Drizzle glaze over cooled cake and sprinkle with flaked almonds and decorate the sides with whole almonds.

Serves 8-10

(Source: goddessofscrumptiousness)

  1. belovedlyredundant reblogged this from godofscrumprecipes
  2. octavialoid reblogged this from godofscrumprecipes
  3. ofunreflectinglove reblogged this from godofscrumprecipes and added:
    The next time someone needs a cake, I will make this.
  4. hisagayshuugay reblogged this from yaminoyume
  5. rizafujizare reblogged this from yaminoyume
  6. yaminoyume reblogged this from godofscrumprecipes
  7. girlytreats reblogged this from godofscrumprecipes
  8. artoftheplate reblogged this from godofscrumprecipes
  9. sheeesha reblogged this from godofscrumprecipes
  10. godofscrumprecipes posted this