A simple but flavorful layer cake with a whipped cream frosting.
For any special occasion, a layer cake can make a lasting impression. This one is fairly straight forward to make and even mixes in a blender. But with almonds, sourdough starter, and spices, it is also deeply delicious. And with a light whipped cream frosting, and a sprinkle of cinnamon and shaved chocolate, it is sure to turn some heads.
Sourdough Almond Spice Cake
A simple almond cake with whipped cream was often my family’s go-to for special occasions. So, I created this cake as an homage. The almonds give the cake both flavor and a moist, tender crumb, and for this version I’ve also included sourdough starter and spices to up the flavor even more. The frosting is a light, fluffy spiced whipped cream for a cake with everything I loved about the original plus more.
Ingredients
Cake
- 198 grams (1 cup) granulated sugar
- 70 grams (1/2 cup) almonds
- 178 grams (1 1/4) cup all-purpose flour
- 110 grams (1/2 cup) canola oil
- 90 grams (1/3 cup) sourdough starter unfed/discard, 100% hydration
- 4 large eggs room temperature
- 1 tbsp ground ginger
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
Frosting
- 1 tsp unflavored gelatin powder
- 22 grams (1 1/2 tbsp) cold water
- 350 grams (1 1/2) cups heavy cream
- 65 grams (1/2) cup powdered sugar
- 1 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp finely grated fresh ginger
Toppings
- Ground cinnamon
- Semi-sweet chocolate bar
Instructions
- Preheat oven to 350°. Grease 2 8-inch round cake pans with non-stick spray.
- Add sugar and almonds to a blender and blend to a powder. Add in flour, oil, starter, eggs, ginger, salt, baking powder, and baking soda. Blend until smooth. Pour batter equally into prepared cake pans.
- Bake 15-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before removing from pans. Cool completely on a wire rack.
- When cakes have cooled completely transfer them to the fridge and make frosting. Whisk together gelatin and water in a small bowl and set aside. In the bowl of a mixer with whisk attachment combine heavy cream, powdered sugar, cinnamon, cardamom, and ginger. Begin mixing at a low speed. Microwave gelatin for 5-10 seconds until liquid again and stir. Slowly pour gelatin into the mixer bowl. Gradually increase to highest speed and whip until very stiff.
- Cut the domed tops off the cakes. Frost the top of one cake then place the other cake atop it and frost the top and sides of the entire cake. Sprinkle ground cinnamon on top through a mesh sieve and then finish with some chocolate shavings.
