ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
ALMOND CAKE WITH RASPBERRY FILLING
I found this in one of my old cookbooks, It's easy and delicious. A fantastic way to dress up a cake mix
Provided by Gail Herbest
Categories Cakes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)
- 2. Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
- 3. add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
- 4. divide batter evenly between the two cake pans. bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
- 5. place one layer on a serving plate and spread the preserves to within one inch of the edge, top with remaining layer and frost with desired frosting.
ALMOND CAKE WITH RASPBERRY SAUCE
from "stone soup" - http://thestonesoup.com/blog/2010/07/the-english-speaking-world-guide-to-cream-a-3-ingredient-cake/
Provided by ellie3763
Categories Breads
Time 1h10m
Yield 1 9-inch cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
- Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
- Process yolks and sugar in the food processor until pale and well-mixed.
- Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
- Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
- Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
- Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
- Serve cake drizzled with sauce and topped with cream, if desired.
Nutrition Facts : Calories 446.2, Fat 21.3, SaturatedFat 2.5, Cholesterol 139.5, Sodium 168.8, Carbohydrate 56.6, Fiber 5.4, Sugar 49.2, Protein 12.1
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