Tuesday, February 16, 2010

Ambrosia Cake - A Celebration of Spring!

Ambrosia means "food of the gods" in Greek and Roman mythology. In the USA, it has a much more humble history as a chilled fruit salad! Most ambrosias are made with manadrin oranges, pineapple, and coconut. This show-stopping cake is no exception, with four layers of angel food, pineapple curd, and orange and vanilla frostings.

Don't let the picture fool you... This stunning and delicious cake is super simple to make!


1/4 cup pineapple juice (I used the juice from the can of pineapple slices.)
2 large eggs + 1 yolk
1/2 cup granulated sugar
2 tablespoons unsalted butter
pinch salt
3 cups vanilla buttercream frosting (I used the cooked version here)
1 teaspoon grated zest + 2 teaspoons juice from one orange
1 9" angel food cake (due to time constraints, I used store-bought)
2 15oz. cans mandarin orange slices, drained
2 cups sweetened shredded coconut
1 20oz. can pineapple sliced, drained and cut into half-moons

For the pineapple curd:
Bring pineapple juice to boil, in a small saucepan, over medium heat. Whisk eggs/yolk and sugar together in a medium bowl. Whisking constantly, pur hot pineapple juice into egg mixture. Return to pan and cook, stirring constantly, until mixtures thickens. (It takes 2-3 minutes and will be VERY obvious!) Remove from heat and stir in butter and salt. Place in small bowl, cover surface directly with plastic wrap, and refrigerate until thickened (at least one hour).

For the orange frosting:
Put one cup of vanilla buttercream frosting in a samll bowl. Stir in orange zet and juice.

To assemble cake:
Using a serrated knife, cut cake horizontally into four layers (don't worry... angel food cake is quite sturdy!). Place bottom layer on platter, spread with 1/2 cup of orange frosting and top with about 20-25 mandarin slices. Place next cake layer on top of orange slices and top with pineapple curd. Top with the next cake layer, spread with orange frosting and more orange slices. Finish with the top cake layer and coat top and sides of cake with vanilla buttercream. Press coconut onto frosted cake and decorate with orange and pineapple slices.

Hugs and blessings~


  1. That definitely says SPRING! :)

    Sadie@ nelliebugs-swaps.blogspot.com

    nelliebugsdotcom from swap-bot blogger swap

  2. Yummy! I'm Skye2006 from swapbot

  3. Hi,
    Im FelicityLingle from swap-bot and i'm following you now.

  4. Hello this is xd0nn4x from swapbot, yum that cake looks delicious!

  5. What a simple and well-written recipe! :) looks delish!

    Katie (kateandoli from swap-bot)

  6. I love your recipes!
    I'm Mendingchina from swapbot :)
    Thanks for sharing!

  7. That looks delish!

    swap-bot: hkz1985

  8. Haha, you fairy botmother checking in, and also a follower of your blog now via the blog swap. : )

  9. Oh my goodness this looks soooooo delicious! I wish there were more that two of us to eat this so I could make it! How do you think it will freeze?

    I am enjoying your blog so much that I have nominated it for a little blogging award! http://gingerbreadsnowflakes.com/node/152

  10. Oh, that looks wonderful! I don't normally like ambrosia, but my entire family does! I think I might make this for the next family gathering and see how it goes over. Thanks! :D

    omgz @ sb for blogger swap.

  11. That last picture is awesome!!


    **I'm nelliebugsdotcom from swap-bot.. I was already following you but just wanted to make sure you noticed since the swap ended today!**

  12. oh my gosh, i'm drooling. all the goodies you share on your site look yummy! i'd sit on the porch with you for one of your peach margaritas!

    how're the crafty resolutions going?



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