Almond Cake With Almond Flour Food

ALMOND FLOUR CAKE (4 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
• In a large mixing bowl, combine your almond flour, egg yolks, sugar, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until stiff peaks form.
• Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
• Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.

ALMOND CAKE

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

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 CHOCOLATE CAKE (NO FLOUR)

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.

SCANDINAVIAN ALMOND CAKE

Steps:

• Preheat oven to 350.
• Spray pan with cooking spray/Pam and flour.
• Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
• Bake for 40-50 minutes. Edges must be golden brown.
• Cool in pan overnight before removing. Cake will break if removed too soon.
• Sprinkle with icing sugar.

ALMOND CAKE

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.

BUTTER ALMOND CAKE

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.).

ALMOND FLOUR POUND CAKE - SUGAR FREE

Steps:

• Cream butter and Splenda well.
• Add eggs, one at a time beating after each addition.
• Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
• Add sour cream and vanilla butter nut extract.
• Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes.
• Serve with Sugar Free cherry or apple pie filling and whipped cream.

MOIST ALMOND CAKE

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.