GLAZED ALMOND MINI CAKES
When my husband and I honeymooned in Austria, there were little pink rum cakes that caught my eye in every bakery we'd visit, they were so pretty! When I got back I created this version inspired by them, swapping out the traditional Rum soak for an almond soak!
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 16 two-in square cakes
Number Of Ingredients 23
Steps:
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
- For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
- To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
- To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
- With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
- Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
- Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
- Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.
LITTLE FIG & ALMOND CAKES
A super-quick cupcake recipe for an 'anytime' sponge - they go as well with a cup of morning coffee as they do with a scoop of ice cream for dessert
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h
Yield Makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster sugar, ground almonds, rose water and eggs into a food processor and blitz until completely combined, scraping down the side and blitzing again if you need to.
- Divide the batter between the muffin cases, then halve the figs through the stalks and finely slice each half. Fan a sliced fig half over each and press down gently. Scatter over the flaked almonds, then bake the cakes for 40 mins until puffed up and golden. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.
Nutrition Facts : Calories 414 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
LITTLE BURNT HONEY & ALMOND CAKES
Serve these honey and almond cakes warm for dessert, or just as a teatime treat. Dust with icing sugar and enjoy with our hot chocolate espresso sauce
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
- Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).
Nutrition Facts : Calories 508 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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
ALMOND CAKES
An homage to Denmark's sublime almond pastries, these delicate little cakes provide a nice hit of almond to complement Black Licorice Pudding (recipe#234934); they're also a lovely nibble on their own with a cup of tea. From Gourmet 3/2007
Provided by Julie Bs Hive
Categories Dessert
Time 30m
Yield 12 mini muffins
Number Of Ingredients 10
Steps:
- 10Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups preparation.
- Put oven rack in upper third of oven and preheat oven to 400°F Brush molds with melted butter and lightly dust with flour, knocking out excess flour.
- Stir together flour (3 tablespoons) and salt in a small bowl.
- Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.
- Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).
- Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.
- Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
Nutrition Facts : Calories 69.8, Fat 4.5, SaturatedFat 2.3, Cholesterol 26.5, Sodium 30.8, Carbohydrate 6.8, Fiber 0.2, Sugar 5.1, Protein 1
ALMOND CAKE
Provided by Claudia Roden
Categories Cake Dessert Bake Easter Mother's Day Almond Spring Summer Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
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