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“This recipe comes from a magazine from 1990. I used to make it all of the time and guess what, I lost the recipe. I found it this morning tucked in a very old cookbook. It is delicious, rich and creamy and uses a yellow cake mix. the hardest thing to do is prepare the almonds.”
READY IN:
50mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease and flour 2 9 inch round or square cake, or lightly spray with baking spray(like Baker's Joy).
  3. In a large bowl on high, beat the cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and 4 eggs.
  4. Beat together until well moistened.
  5. Increase speed to medium for 2 minutes.
  6. Fold in 3/4 cups ground almonds.
  7. Divide batter between the 2 pans.
  8. Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.
  9. Cool in pan on wire racks for 10 minutes.
  10. Remove cake from pans and cool completely on wire rack.
  11. In small bowl mix preserves and orange peel.
  12. To assemble cake:
  13. Place 1 layer on serving plate.
  14. Spread with 1/2 of the preserves, I heat the preserves in the microwave for 30 seconds to soften.
  15. Top with second cake layer.
  16. Spread with the rest of the preserves.
  17. Sprinkle with the remaining ground almonds.
  18. Pipe or spoon whipped cream on cake.
  19. I prefer to serve the slices of cake with whipped cream.
  20. To toast almonds:
  21. grind blanched, peeled almonds in a food processor, use short on/off pulses so you don't over process.
  22. Place on a baking sheet for 5-8 minutes, stirring until lightly golden.

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