Mayonnaise cake

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Today I want to share a simple cake with an unusual ingredient that will be the pride of your Easter table. We'll prepare the almond mayonnaise cake covered with a thick layer of icing and roasted almond flakes.

 

The cake is tempting with a pleasant almond aroma and flavour. It is light, fluffy, quick and easy to make. A perfect cake for Easter table!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (20-22 cm Bundt cake tin)

Mayonnaise cake

  • 100 g (~2/3 cup) wheat flour
  • 100 g (~1/2 cup) cornflour
  • 2 tsp baking powder
  • Pinch of salt
  • 4 large eggs
  • 150 g (~3/4 cup) sugar
  • 120 g mayonnaise
  • Almond extract

Decoration

  • 30 g almond flakes
  • 150 g (~1 cup) icing sugar
  • ~1.5 tbsp water
  • ~2 tbsp Amaretto

Method

  1. Sift 100 g wheat flour, 100 g cornflour and 2 tsp baking powder into a large bowl. Once you get rid of all the lumps add a small pinch of salt and stir everything together until evenly distributed.
  2. Pour 4 large eggs into a separate large bowl and add 150 g white sugar. Beat the contents of the bowl together with an electric mixer at high speed until eggs become light and fluffy, and the batter thickens up. It will take around 5 or 6 minutes.
  3. Once batter reaches correct texture add 120 g full fat mayonnaise and almond extract. Stir the contents of the bowl together shortly at low speed, only until uniform. Add dry ingredients then. Do it in three batches, folding in dry ingredients gently each time with a spatula. Mix batter only until the point when you no longer see flour.
  4. Pour the batter into a greased Bundt tin covered in breadcrumbs.
  5. Put the cake into an oven preheated to 170 deg C (no fan) for 40-45 minutes, until a skewer inserted into the middle of the cake comes out clean. Once the cake is ready, take it out of the oven and set aside in the baking tin for 20 - 30 minutes to cool. Take the cake out of the baking tin then, place it on a wire rack and cool it completely.
  6. While the cake is cooling down, prepare the decoration. Put 30 g almond flakes onto a cold pan. Turn the heat on to medium low and roast the almond flakes for 3-4 minutes, stirring constantly, until they become lightly golden and release aroma. It is important to watch them as they may burn easily and become unpleasantly bitter. Once almond flakes are roasted take them off heat, transfer them onto a plate and spread them across plate's surface.
  7. Prepare icing. Add around 1.5 tbsp water and 2 tbsp Amaretto to 150 g icing sugar. Stir them together until thick but quite fluid icing forms. I recommend adding liquids in steps, a tablespoon at a time, and stirring icing completely before adding the next portion. It will be easier to reach the desired texture this way.
  8. Once you get the right texture pour icing on top of the cool cake and decorate it with roasted almond flakes. Set the cake aside for 15 minutes for icing to set.
  9. Enjoy!

Approximate nutritional valu

100 g

  • 408 kcal
  • Carbs: 59 g 
  • Fat: 17 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 12 slices)

  • 273 kcal
  • Carbs: 39 g 
  • Fat: 11 g
  • Protein: 4 g
  • Fibre: 1 g

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