Easter Almond Cake in a Canadian Papillote
A moist and flavorful cake baked to perfection in a Canadian-style papillote.
Ingredients
- ●1/2 cup Easter egg sprinkles
- ●1 1/2 cups all-purpose flour
- ●1 cup sugar
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1 teaspoon extract
- ●1 cup ground almonds
- ●2 tablespoons confectioners' sugar
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Butter and flour 2 (6-inch) cake pans.
- 3
In a medium bowl, whisk together flour, sugar, and ground almonds.
- 4
In a large bowl, whisk together eggs, extract, and softened butter.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
- 7
Cover each pan with parchment paper and then wrap with foil to create a papillote.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 9
Remove from the oven and let cool in the pans for 5 minutes.
- 10
Transfer the cakes to a wire rack to cool completely.
- 11
Dust with confectioners' sugar before serving.
- 12
Decorate with Easter egg sprinkles if desired.