Hey there, cake lovers!
Are you ready for something special this holiday season? I’ve got a treat that’ll impress everyone at your table!
Today, I’m sharing a recipe for an almond yule log cake. It’s rich, festive, and packed with that lovely almond flavor we can’t resist.
Plus, it’s way easier to make than you might think!
Let’s spread some holiday cheer with this delicious dessert!
Ingredient Substitutions
Almond flour can be substituted with sunflower seed flour for those with nut allergies. Use a 1:1 ratio, but be aware that sunflower seed flour may turn slightly green when baked due to a reaction with baking powder. This doesn’t affect taste or safety. For a lower-carb option, coconut flour can be used, but reduce the amount to 3/4 cup and increase the number of eggs to 12, as coconut flour is more absorbent. Heavy whipping cream can be replaced with full-fat coconut cream for a dairy-free alternative. Use the same amount and refrigerate the coconut cream overnight before whipping. Amaretto liqueur can be substituted with non-alcoholic almond extract for an alcohol-free version. Use 1/2 teaspoon of almond extract mixed with 3 tablespoons of water or apple juice to maintain the liquid ratio and almond flavor.
| Preparation Time | 30-45 minutes |
| Cooking Time | 16-18 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 70-80 g
- Fat: 250-280 g
- Carbohydrates: 250-300 g
Ingredients
For the cake:
- 1/2 tsp salt
- 2 1/4 cups almond flour (blanched fine ground for best texture)
- 1 tsp almond extract (I use McCormick pure almond extract)
- 1 cup packed brown sugar
- 9 eggs (yolks and whites separated, at room temperature)
- 1 1/2 tsp baking powder
For the frosting:
- 3 tbsp amaretto liqueur
- 1/2 cup white sugar
- 1/4 cup unsweetened cocoa powder (I use Hershey’s unsweetened cocoa)
- 2 cups heavy whipping cream (chilled for best whipping)
For the garnish:
- 1 cup toasted, sliced almonds
Step 1: Prepare the Baking Sheet and Oven
Begin by preheating your oven to 350 degrees F.
Take a 13×18 sheet pan and spray it with baking spray.
Line the pan with parchment paper, then spray the parchment paper with more baking spray to ensure nothing sticks.
Set the prepared pan aside.
Step 2: Mix Dry and Wet Ingredients
In a medium bowl, whisk together the almond flour, baking powder, and salt.
This will be your dry mixture.
In a large bowl, beat the egg yolks together with the brown sugar until the mixture is light and falls in ribbons from the beaters.
Stir in the almond extract for flavor.
Carefully fold in the dry ingredient mixture into the yolks.
Step 3: Incorporate Egg Whites
In a separate large bowl, beat the egg whites until they form firm peaks.
Take one-fourth of these beaten egg whites and fold them into the yolk mixture to lighten it.
Then gently fold in the remaining egg whites until you have a well-combined batter that maintains its airy texture.
Step 4: Bake the Cake
Pour the batter into the prepared sheet pan, using an offset spatula to spread it evenly.
Bake the cake for about 16-18 minutes, or until the top is a golden brown and a toothpick inserted near the center comes out clean.
During baking, prepare a tea towel by sprinkling it with confectioners’ sugar and laying it flat on your countertop.
Step 5: Roll the Cake
Once the cake is done, let it cool for 2-3 minutes.
Invert the cake onto another baking sheet, peel off the parchment paper, and then invert it again onto the prepared tea towel.
With the parchment-removed side against the towel, roll the cake up starting from one of the narrow ends.
Place the rolled cake on a wire rack to cool completely.
Step 6: Prepare the Frosting
While the cake is cooling, whip the cream until soft peaks form.
Gradually add granulated sugar, one tablespoon at a time, while whipping slowly.
Sift cocoa powder over the whipped cream and continue to whip until you attain stiff peaks.
Fold in the amaretto liqueur to complete your delicious frosting.
Step 7: Assemble and Frost the Cake
Once your cake has fully cooled, carefully unroll it from the tea towel.
Spread about two-thirds of the frosting evenly over the cake.
Roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
Cover the outside of the roll with the remaining frosting.
Garnish your creation with toasted almonds for an added crunch.
Refrigerate the cake until you’re ready to serve it and enjoy!
