{"id":5773,"date":"2023-02-04T00:37:55","date_gmt":"2023-02-04T06:37:55","guid":{"rendered":"https:\/\/hymnsandhome.com\/?p=5773"},"modified":"2023-02-04T00:39:18","modified_gmt":"2023-02-04T06:39:18","slug":"almond-einkorn-cake-with-vanilla-almond-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/hymnsandhome.com\/2023\/02\/04\/almond-einkorn-cake-with-vanilla-almond-buttercream-frosting\/","title":{"rendered":"Almond Einkorn Cake With Vanilla Almond Buttercream Frosting"},"content":{"rendered":"\n

This almond einkorn cake with vanilla almond buttercream is sweet and sophisticated – perfect for any occasion or holiday. Dress it up with seasonal fruit and toasted almond slices for a classy layer cake.<\/p>\n\n\n\n

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Jump to recipe<\/a><\/div>\n<\/div>\n\n\n
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This style cake is known as a “naked cake” – (I don’t make this stuff up) – meaning it’s not fully frosted on the sides.<\/figcaption><\/figure><\/div>\n\n\n

Ingredients for Almond Einkorn Cake<\/h2>\n\n\n\n

All-Purpose Einkorn Flour<\/h3>\n\n\n\n

You can buy milled einkorn flour or whole berries that you mill yourself. I purchase my milled all-purpose einkorn flour, by Jovial Foods, from several places: Thrive Market<\/a>, Amazon<\/a>, and my local grocery store (I\u2019m so pleased they carry it!). Please note this recipe is for the all-purpose einkorn, not the whole wheat.<\/p>\n\n\n\n

Baking Powder & Salt<\/h3>\n\n\n\n

I always add a little salt to my sweet baked goods as it helps to bring out the flavor. I like to use Redmond Real Salt<\/a> in all my cooking and baking. Baking powder helps the cake rise.<\/p>\n\n\n\n

Butter & Sugar<\/h3>\n\n\n\n

Creaming the butter and sugar together with a mixer is such an important part of forming the texture of the cake and keeping it light. I love real butter \u2013 it just can\u2019t be beat (see what I did there…)! Definitely use unsalted. If you can, I recommend using a grass-fed butter like Kerrygold Pure Irish Butter<\/a>. If you\u2019d like to substitute a dairy-free butter, as I frequently have to do, I highly recommend using Earth Balance Baking Sticks<\/a> (I prefer the soy-free version). They perform quite well in baked goods.<\/p>\n\n\n\n

Whole Milk<\/h3>\n\n\n\n

I call for whole milk I this recipe, but if you want to use a lower fat milk or a non-dairy milk you are welcome to do so. Just be aware it may slightly alter the texture or baking time.<\/p>\n\n\n\n

Eggs<\/h3>\n\n\n\n

Did you know that you should weigh your eggs in the shells when measuring ingredients? That is if you\u2019re going by weight of course. Three large eggs, as called for in this recipe, are roughly 184g in-shell.<\/p>\n\n\n\n

Vanilla and Almond Extracts<\/h3>\n\n\n\n

Definitely use pure extracts if you can \u2013 it makes a huge difference in the taste of your cake! If you can’t have almonds, just use 2 tsp of vanilla instead.<\/p>\n\n\n\n

Ingredients for the Buttercream Frosting<\/h3>\n\n\n\n

The vanilla almond buttercream frosting is a powdered (confectioner’s) sugar based frosting. Again, if you can’t have real butter I have found the Earth Balance Buttery Spread<\/a> works well for this, or alternatively you can substitute palm oil shortening<\/a> for the butter and a dairy-free milk to achieve a non-dairy frosting.<\/p>\n\n\n

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Almonds and strawberries for a romantic Valentine’s Day einkorn cake.<\/figcaption><\/figure><\/div>\n\n\n

How to Make Almond Einkorn Cake<\/h2>\n\n\n\n

Prep your pans<\/h3>\n\n\n\n

To achieve a tall layer cake I used two 6-inch round cake pans. Each 6-inch cake will be split in half horizontally resulting in 4 layers of cake.<\/p>\n\n\n\n

Lining your cake pans with circles of parchment paper is key in ensuring your cakes release cleanly from the pans. Butter or grease your pans first, line with parchment circles, then grease the parchment.<\/p>\n\n\n\n

Creaming the Butter and Sugar<\/h3>\n\n\n\n

Did you know that the process of creaming the butter and sugar is actually important in determining how light your cake is? When you cream the two together, the sugar beats air into the butter. This creates air bubbles that capture the gases released by the baking powder, keeping the cake light with a finer crumb.<\/p>\n\n\n\n

Alternating the Dry Mixture and Milk<\/h3>\n\n\n\n

When adding the dry mixture and milk to the mixer you should alternate dry and wet small amounts at a time, ending with dry. This process keeps the batter light and fluffy by coating the flour and preventing over-mixing and over-development of gluten.<\/p>\n\n\n\n

Making the Frosting<\/h3>\n\n\n\n

You may not need all the milk for your frosting, depending on how thick or thin you would like it. If you want it even thinner than half a cup gets you, feel free to add a little more. If you can’t have almonds, you can simply leave it out and double the vanilla extract for a vanilla buttercream recipe.<\/p>\n\n\n\n

Decorating the Almond Einkorn Cake<\/h2>\n\n\n\n

The Almonds<\/h3>\n\n\n\n

I purchased my sliced almonds already toasted just to save myself some time. You can easily toast your own – just toss them on a baking sheet lined with parchment paper and bake at 350F for several minutes until lightly golden. (Stir as needed.)<\/p>\n\n\n\n

I love the look of the almonds at the bottom of this cake, plus they also taste great and add a nice texture! Too many almonds on the sides, I thought, would hide the layers of the cake I want to show, but you’re welcome to use more almonds and completely cover the sides of the cake. That would be really tasty too!<\/p>\n\n\n\n

The Fruit<\/h3>\n\n\n
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The creamy buttercream is the perfect backdrop for these little red strawberry hearts!<\/figcaption><\/figure><\/div>\n\n\n

Since I’m decorating this for Valentine’s Day at the time of writing this recipe, I decided to decorate the top with strawberry hearts. To make a strawberry heart, simply do the following:<\/p>\n\n\n\n