ALMOND BERRY LAYER CAKE
Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market.
Provided by The New York Times
Categories dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
- Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
- Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
- Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
- Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
- Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
- In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
- Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 276 milligrams, Sugar 30 grams, TransFat 0 grams
ALMOND POUND CAKE
Steps:
- Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
- Use a mixer to cream the butter and sugar together for about 5 minutes.
- In a large bowl, whisk the flour, baking powder, and salt together.
- Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
- Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
- Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
- Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
- To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.
ALMOND-LEMON POUND CAKE
This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.
MARBLEIZED ALMOND POUND CAKE
Steps:
- Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.
- With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
- Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely.
- Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries.
- Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened.
- Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.
- Yield: about 3 1/2 cups
ALMOND BUTTER POUND CAKE WITH BERRIES
I never bake a cake that doesn't call for some form of frosting or glaze. That is...until I tried this cake. I got it from the back of a new bundt pan that I bought. It is a great recipe to eat with berries, ice cream or a sprinkle of icing sugar.
Provided by Sparkle 1874
Categories Dessert
Time 1h20m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees F.
- Generously grease and lightly flour a bundt pan.
- In large bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Add remaining ingredients, except berries and confectioner's sugar.
- Blend until moistened.
- Beat at medium speed 2 minutes scraping bowl often.
- Pour batter into prepared pan.
- Bake at 325 degrees F for 60 to 65 minutes until toothpick comes out clean.
- Remove from pan and cool completely.
- Just before serving, sprinkle with confectioner's sugar and garnish with fresh berries as desired.
Nutrition Facts : Calories 413.3, Fat 17.5, SaturatedFat 10.4, Cholesterol 112, Sodium 430.9, Carbohydrate 58.5, Fiber 0.8, Sugar 34.6, Protein 6.2
BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES
Steps:
- In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
- Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
- Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
- In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
- In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings
BLUEBERRY-ALMOND CAKE WITH LEMON CURD
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
- Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
- Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
- Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
- Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.
ALMOND POUND CAKE
An excellent tea or dessert cake. Serve with fresh berries or sorbet. (Try Recipe #129886). This is from a Jr. League cookbook.
Provided by SharleneW
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, blend together butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Sift together dry ingredients.
- Add to the butter mixture, alternating with the buttermilk.
- Stir in the extracts and beat until smooth.
- Butter the sides and bottom of a bundt pan.
- Press almonds against sides.
- Pour batter into the pan.
- Bake 1 hour or until toothpick inserted in center comes out clean.
- Let cake cool in pan 10 minuts then remove from pan and cool on a rack.
- Dust with powdered sugar.
Nutrition Facts : Calories 485.6, Fat 20.9, SaturatedFat 11.4, Cholesterol 115.8, Sodium 84, Carbohydrate 68.7, Fiber 1.3, Sugar 44.4, Protein 7
ALMOND POUND CAKE
I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 cakes (12 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
ALMOND CAKE WITH FRESH BERRIES
A Jacques Pepin recipe, I think it is one of his fast foods. This cake is made in the food processor.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Preheat the oven to 350°F
- Butter an 8-inch round cake pan that is 2 inches deep.
- Line the bottom with parchment paper and butter the paper.
- Put the almond paste, sugar, 1 stick of butter and the vanilla in a food processor and process for 10 seconds.
- Add the eggs, milk, and salt and process for 5 seconds.
- Add the flour and baking powder and process for 5 to 10 seconds, until smooth.
- Pour the cake batter into the pan and bake for 45 minutes.
- Let cool.
- THE SYRUP:.
- Combine the syrup ingredients in a small bowl.
- Stir to dissolve the sugar.
- ASSEBMLY:.
- Remove the cake from the pan and transfer to a serving platter.
- Using a spoon or pastry brush, moisten the cake with the syrup.
- Scatter the berries on top of the cake and around it.
- Spoon on the diluted apricot jam and garnish with the mint leaves.
- Serve with the sour cream or crème fraiche.
- *You can make this cake early in the day. Or make several cakes, wrap, well and freeze. Defrost, still in their wrappings, in the refrigerator.
Nutrition Facts : Calories 662.9, Fat 32.2, SaturatedFat 16.3, Cholesterol 164.7, Sodium 135.4, Carbohydrate 82.9, Fiber 3.6, Sugar 25.8, Protein 10.3
ALMOND CREAM CHEESE POUND CAKE
This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe
Provided by Richard-NYC
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
- Place all ingredients in large mixing bowl.
- Mix with electric mixer on low for one minute until all combined.
- Mix at medium for two minutes.
- Batter should look uniform and thick.
- Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
- Serve alone or with berries and sweetened whipped cream.
- The cake is rich on its own.
BUTTER ALMOND CAKE
Make and share this Butter Almond Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 9inch round cake
Number Of Ingredients 9
Steps:
- Blend 1 1/2 cups sugar and melted butter.
- Beat in eggs.
- Stir in almond and vanilla extracts.
- Add salt and flour and mix well.
- Spread batter evenly in a greased-and-floured, 9-inch round pan.
- Sprinkle with toasted almonds and sugar for garnish.
- Bake at 350 degrees for 30 to 35 minutes.
- (Toast almonds ahead or in oven while it is preheating.).
More about "almond butter pound cake with berries food"
BEST EVER MOIST ALMOND CAKE - FAMILYSTYLE FOOD
From familystylefood.com
4.9/5 (24)Total Time 1 hr 15 minsCategory DessertsCalories 425 per serving
- Preheat oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper.
- Beat the cream cheese and butter in a stand mixer on medium speed with the paddle attachment until smooth. Add the salt and sugar and beat until creamy. Refrigerate until it's time to serve the cake.
ALMOND CAKE WITH MIXED BERRIES RECIPE - TARA STEVENS
From foodandwine.com
5/5 Total Time 1 hr 40 mins
- Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.
- In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.
- In a large bowl, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour and the remaining berries in 3 alternating batches, ending with the almond flour, just until blended. Scrape the batter into the prepared pan and smooth the surface.
- Bake the cake for about 55 minutes, until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.
EASIEST VANILLA ALMOND POUND CAKE RECIPE | SOMEWHAT …
From somewhatsimple.com
ALMOND BERRY ANGEL FOOD CAKE - BUTTER WITH A …
From butterwithasideofbread.com
ALMOND FLOUR POUND CAKE (KETO, GLUTEN-FREE) - SWEET AS HONEY
From sweetashoney.co
ALMOND RICOTTA POUND CAKE WITH BERRY COMPOTE - TORI AVEY
From toriavey.com
SUGAR-FREE POUND CAKE WITH BERRIES - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES - SKINNYTASTE
From skinnytaste.com
PERFECT EVERY TIME - ALMOND POUND CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
POUND CAKE WITH BERRIES - ALL SHE COOKS
From allshecooks.com
ALMOND POUND CAKE (MOIST & BUTTERY + TIPS FOR PERFECT CAKE …
From savoryexperiments.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love