Are you ready for a taste of Tudor-era indulgence? Forget the historical drama – let's focus on the deliciousness! This Anne of Cleves Cake recipe isn’t just a beautiful dessert; it's a journey back in time, a celebration of flavors that would have graced the tables of Henry VIII's sixth wife. It's a surprisingly easy recipe, perfect for a weekend baking project, making it one of the best recipes for both experienced bakers and those just starting their culinary adventures. This quick dinner dessert is sure to impress!
A Royal Treat: Ingredients for Your Anne of Cleves Cake
This recipe makes a lovely 8-10 serving cake.
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For the Cake:
- 225g (2 cups) self-raising flour
- 225g (1 ¾ cups plus 2 tbsp) caster sugar
- 225g (8 oz) unsalted butter, softened
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 150ml (⅔ cup) milk
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For the Almond Frangipane:
- 100g (¾ cup) ground almonds
- 100g (¾ cup) caster sugar
- 100g (¾ cup) unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
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For the Glaze:
- 150g (1 ½ cups) apricot jam
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Optional Garnishes:
- Sliced almonds
- Candied cherries
Baking Your Royal Cake: Step-by-Step Instructions
This easy recipe is broken down into manageable steps, perfect for beginners.
1. Preparing the Cake Batter:
Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and flour two 20cm (8-inch) round cake tins. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and nutmeg. Gently fold in the flour and baking powder, alternating with the milk, until just combined. Don't overmix!
2. Making the Almond Frangipane:
In a separate bowl, cream together the softened butter and sugar for the frangipane until pale and fluffy. Beat in the eggs one at a time, then stir in the ground almonds and almond extract.
3. Assembling and Baking the Cake:
Divide the cake batter evenly between the prepared tins. Spread the almond frangipane evenly over the cake batter in each tin.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
4. Glazing and Serving:
Once the cakes are completely cool, gently warm the apricot jam until it's spreadable. Spread the jam evenly over the top of one cake layer. Carefully place the second cake layer on top and glaze the entire cake. Garnish with sliced almonds and candied cherries, if desired.
Cooking Tips for a Perfect Anne of Cleves Cake:
- Softened butter is key: Ensure your butter is truly soft but not melted for a light and fluffy cake.
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a skewer to ensure your cake is fully baked before removing it from the oven.
- Cool completely: Allow the cakes to cool completely before glazing to prevent the glaze from melting.
Delicious Variations:
- Lemon Anne of Cleves Cake: Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the frangipane.
- Chocolate Anne of Cleves Cake: Add 50g of cocoa powder to the cake batter.
Nutritional Information (Approximate per serving):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Sugar: Approximately 30-35g
This Anne of Cleves Cake is a truly delicious and impressive dessert – perfect for any occasion! Whether you're a seasoned baker or a kitchen novice, this recipe offers a satisfying and rewarding baking experience, resulting in a truly delightful homemade treat. Enjoy!