ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
- Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
ALMOND POUND CAKE
Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Butter and flour a loaf pan or small square pan (8"x8").
- Cream the butter and sugar.
- Beat in the eggs one at a time.
- Beat in the almond extract and the water.
- Stir together the flour, ground almonds and baking powder.
- Stir this into the wet ingredients.
- Pour evenly into the prepared pan.
- Bake for 45 minutes for a loaf pan.
- Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
Nutrition Facts : Calories 403.3, Fat 25.1, SaturatedFat 12, Cholesterol 115.5, Sodium 320.1, Carbohydrate 39.9, Fiber 1.9, Sugar 25.6, Protein 6.7
ALMOND TEA CAKES
Steps:
- Preheat oven to 375 degrees F.
- Grease mini muffin tins and set aside.
- Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
- Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
DAMP ALMOND CAKE
Delicious and very moist cake. It is a low rising cake and do serve with optional whipped cream and berries. Thanks to a co-worker for this simple but outstanding cake.
Provided by Ivana
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar until light and fluffy Add all other ingredients and mix well Spoon into 20cm round tin lined with baking paper.
- Bake in a preheated oven 170 C- 180 C for 35- 40 mins or until done.
- Allow to cool in tin for 5 mins before turning out.
- When cool dust with icing sugar.
- Serve with whipped cream and berries (optional).
APPLE & ALMOND CAKE
This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil - and it's gorgeous
Provided by Emma Freud
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
- In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
- While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.
Nutrition Facts : Calories 377 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
ALMOND CHOCOLATE CAKE (NO FLOUR)
A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.
Provided by WiGal
Categories Dessert
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
- Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
- Set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Preheat oven to 350 degrees.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
- Beat reserved egg whites on high until stiff peaks form.
- Fold egg whites into the batter.
- Pour into a greased 9 inch spring form pan.
- Place pan on a baking sheet.
- Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool completely.
- Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
SEMOLINA AND GROUND ALMOND CAKE
Steps:
- 1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
- 2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
- 3. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
- 4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.
- 5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.
SAMALI ( SEMOLINA AND GROUND ALMOND CAKE)
From Diane Kochilas' book 'The Glorious Foods of Greece' (which I actually helped her edit for a while back in 1998). One of the great sweets of Thessaloniki, made in pastry shops, at home, and hawked from small carts on the streets all around the Kapani market.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
- Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
- Preheat the oven to 375 degrees F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
- About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the hear to medium-low and simmer until the syrup is viscous, about 10 minutes.
- When the samali is baked, pull it out of the oven and reduce the oven temperature to 300 degrees F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.
Nutrition Facts : Calories 261.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 56.9, Sodium 51.8, Carbohydrate 34.8, Fiber 1.1, Sugar 26.1, Protein 3.8
LITTLE ALMOND CAKES
I love almonds. These light little cakes have a surprise chocolate centre. Use dark, milk or white chocolate, whatever you prefer!
Provided by dale7793
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degree C.
- Line a 12 cup muffin tray with paper liners, or use a patty cake tray with approx.
- 18 holes and line with paper liners.
- Beat the eggs and sugar with an electric beater until mixture thickens to the consistency of thickened cream.
- Fold in the ground almonds, lemon rind and flour.
- Spoon the mixture into the cases.
- Press one square of chocolate into the centre of each cake so the the chocolate is completely surrounded by the batter.
- Bake for 20-25 minutes.
- Cool and dust with sugar to serve.
Nutrition Facts : Calories 254.1, Fat 15.2, SaturatedFat 4.3, Cholesterol 70.5, Sodium 26, Carbohydrate 26.8, Fiber 3.8, Sugar 15.6, Protein 7.7
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