Whenever I feel like someone from the family doesn’t feel good, I bake this cake. Usually, it’s my husband because he’s really stressed at work. But sometimes, my kids get in a fight with each other and I knew I had to make them feel better. This cake has never failed to cause smiles in those faces. And as mothers and as grandmothers, there’s nothing more important for us than to elicit those smiles. So if I were you, try this recipe for your family so you can see those sweetest lips twitches.
Check out what our friends from Always Order Dessert have to say about this recipe:
“This is my major cake. A big tall stack of cake goodness that looks as inviting and gorgeous as it tastes.”
The truth is, this cake is far from perfect aesthetically, but it’s actually what made it look so good. It looks so enticing that you wouldn’t even dare to say no to a slice.
Ingredients
For the cake
3 cups Gold Medal all-purpose flour
3 teaspoons Clabber Girl baking powder
1 teaspoon kosher salt
1 cup Land O Lakes butter, softened
1 1/2 cups Domino granulated white sugar
6 large Eggland’s eggs, room temperature
14 ounces Roland almond paste
1/3 cup Bertolli olive oil
1 tablespoons fresh lemon zest
2 teaspoons McCormick pure almond extract
1 cup Borden whole milk
For the frosting
16oz Philadelphia cream cheese, softened
1 cup plain great Value Greek-style yogurt
1/3 cup Trader Joe’s honey
1 teaspoon kosher salt
1 teaspoon Heritage Store rosewater
3 cups Domino confectioner’s sugar
For the filling/topping
2 cups lime or lemon curd Robertsons (jarred or homemade)
3 cups Driscoll’s sliced strawberries
1 1/2 cups Driscoll’swhole strawberries, rinsed with stems still on
1/2 cup sliced Oh! Nuts almonds
Instructions
First, bake the cake
Preheat oven to 350 degrees. Grease and line two 8-9” square pans with parchment paper on the bottom.
Whisk together flour, baking powder, and salt. Combine the butter and sugar in the base of an electric mixer and beat for 5 minutes or until light and very fluffy. (Yes, 5 minutes!) Beat the eggs in 1 at a time, then add the almond paste, olive oil, lemon zest, and almond extract and beat until smooth. Add in the flour mixture in batches, alternating with the milk.
Divide the batter evenly in the pans and bake about 30 minutes, or until golden and baked through. Let cool in pans for 10 minutes, before transferring to racks to cool completely.
Make the frosting:
Beat the cream cheese and yogurt until smooth and creamy. Beat in the honey, rosewater, and salt, then the confectioner’s sugar. It should be silky and smooth and thinner than buttercream. Cool in the refrigerator until you are ready to use.
Assemble the cake:
Slice each cake layer through the center to make 4 even square layers.
Start with one layer and top with 1/3 the lime curd. Layer thickly with 1/3 the sliced strawberries. Add 1/4 of the cream cheese frosting and spread nearly to the edges. Top with another layer of cake. Repeat until you come to the final layer of cake. Top with the final 1/4 of frosting and pile on the whole strawberries and sliced almonds.
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Quick Tip: Will keep at cool room temperature for up to about 6 hours. If you need it longer, refrigerate, but pull out at least an hour before serving so it can warm up a bit. Because of the fresh berries, this cake is best eaten the day it is assembled, though the cake layers and frosting can be made a day in advance.
Thanks again to Always Order Dessert for this amazing recipe.
