ALMOND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, almond flour, baking powder, powdered sugar
Provided by Sophia Saxonhouse
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350*F and grease a 9-inch (22 cm)round pan with butter.
- In a stand mixing bowl fitted with the paddle attachment, cream the butter and
- sugar until light and fluffy, 2-3 minutes.
- Add in eggs one at time, fully incorporating after each addition and to this, beat in vanilla and almond extract.
- Slowly add in almond flour and baking powder until fully incorporated.
- Pour almond cake into the pan and bake for 20-25 minutes, until a toothpick comes out clean.
- Let rest for 20 minutes, and then flip onto a cake stand.
- Dust with powdered sugar and serve!
- Enjoy!
CHEZ PANISSE ALMOND CAKE
Make and share this Chez Panisse Almond Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 1h20m
Yield 1 9inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and position the rack to the center of the oven.
- Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
- With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
- Now add the butter and beat for a few minutes until light and fluffy.
- In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
- Add the vanilla.
- Mix together the flour, baking soda and salt with a whisk.
- Stir the dry ingredients into the batter until just incorporated.
- Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- The baking time may take a but longer due to the variation in different brands of almond paste.
- Cool the cake on a rack before serving.
- This cake is extremely moist and will keep well for up to a week if well-wrapped.
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. 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 CAKE
Make and share this Almond Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour cake pan.
- Sift flour, salt and baking powder.
- Beat together butter, sugar, eggs, vanilla and almond extract until light and fluffy.
- Add flour and milk.
- Beat until smooth.
- Fold in ground nuts.
- Spread batter in prepared pan.
- Bake at 350 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 1455.6, Fat 89, SaturatedFat 34.9, Cholesterol 316.6, Sodium 926.7, Carbohydrate 142.6, Fiber 10.4, Sugar 78.3, Protein 30.4
MOIST ALMOND CAKE
From the chef at the Chenal Country Club in Little Rock, AR. This cake is extremely moist and will keep well for up to a week if well wrapped.
Provided by Bren in LR
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
- With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
- Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
- Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
- Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
- Cool the cake on a rack before serving.
ALMOND CAKE
Make and share this Almond Cake recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees and set rack to middle position.
- Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin.
- Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy.
- Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition.
- Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt.
- Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds.
- Pour the batter into the cake tin.
- Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark.
- Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.
- Notes:.
- This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.
- This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.
- If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.
- If you don't have any liquor in the house you can omit it altogether.
- This cake keeps very well, wrapped, at room temperature for a couple of days.
Nutrition Facts : Calories 343.2, Fat 20.6, SaturatedFat 8.6, Cholesterol 100.2, Sodium 126.2, Carbohydrate 36, Fiber 1.4, Sugar 28.4, Protein 5.3
SCANDINAVIAN ALMOND CAKE
Light, but rich too! Bake in a loaf pan--this cake is an easy one for a tea or shower, but also so good for your own coffee break!
Provided by AlaskaStephanie
Categories Breads
Time 55m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat sugar, egg, extract, and milk together.
- In a separate bowl, combine the flour and baking powder.
- Combine the two mixtures and add melted butter.
- Mix well.
- Grease loaf pan and sprinkle with sliced almonds. Pour in batter.
- Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon!
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 446.7, Fat 19.4, SaturatedFat 10.8, Cholesterol 79.7, Sodium 164.8, Carbohydrate 63.9, Fiber 1.2, Sugar 42.1, Protein 5.6
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