5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES
This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you - it's delicious (and it also happens to be gluten-free)!
Provided by Gina
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
- In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
- With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
- Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
Nutrition Facts : ServingSize 1 /12th, Calories 179 kcal, Carbohydrate 17 g, Protein 7 g, Fat 11 g, Cholesterol 47 mg, Sodium 39 mg, Fiber 3 g, Sugar 13 g
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
BERRY ALMOND CAKE
I needed to use up some of the berries I froze last summer so I changed up my favorite sour cream cake recipe to come up with this barely-sweet cake with a whiff of almond flavor. It's great with a cup of tea or coffee. Feel free to increase the amount of sugar for a sweeter cake.
Provided by LauraF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
- Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
- Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 43.9 g, Cholesterol 84.1 mg, Fat 23.6 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 11.8 g, Sodium 397 mg, Sugar 21.4 g
ALMOND CAKE WITH BERRIES
Categories Cake Milk/Cream Egg Dessert Bake Quick & Easy Blackberry Raspberry Almond Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 400°F. Generously butter a 9- by 2 inch round cake pan and dust with flour, knocking out excess.
- Pulse almonds with 1/3 cup sugar in a food processor until finely ground. Transfer almond sugar to a large bowl and add yolks, flour (1/2 cup), milk, vanilla, and salt, whisking until combined (batter will be thick).
- Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/3 cup sugar, a little at a time, beating at medium speed, then beat at high speed until whites hold stiff, glossy peaks.
- Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
- Pour batter into cake pan and bake until cake is springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 20 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
- Make berry syrup while cake is baking:
- Bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Gently stir in berries.
- Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake. Dust with confectioners sugar if desired.
LOW CARB ALMOND FLOUR CAKE
You won't believe how moist and fluffy this almond flour cake is! It's a firm favourite in our house, and so versatile. Here, we decorated it with mascarpone frosting and berries. But you can also top it with a chocolate ganache or even put the berries directly into the cake.
Provided by Katrin Nürnberger
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
- Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
- Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
- Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
- Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
- Once the cake has cooled, spread the mixture on top and garnish with berries.
Nutrition Facts : Calories 361 kcal, Carbohydrate 6.4 g, Protein 11.6 g, Fat 31.5 g, SaturatedFat 4.7 g, Fiber 3.2 g, Sugar 4.5 g, ServingSize 1 serving
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
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- Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.
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4.9/5 (72)Total Time 1 hrCategory CakeCalories 383 per serving
- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9″ springform pan* and dust it with almond meal to prevent sticking.
- To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
- Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
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4/5 Category CakeServings 6-8
- Preheat the oven to 350°. Butter an 8-by-2-inch round cake pan. Line the pan with parchment paper and butter the paper. In a food processor, combine the almond paste, sugar, butter and vanilla and process for 10 seconds. Add the eggs, milk and salt and process for 5 seconds. Add the cake flour and baking powder and process until the batter is smooth, 5 to 10 seconds. Scrape the batter into the prepared pan and bake until lightly browned and firm, about 40 minutes. Let cool.
- Meanwhile, in a small bowl, mix the whiskey with the sugar and 1 1/2 tablespoons of water; stir to dissolve the sugar. In another small bowl, whisk the apricot jam with 1/2 tablespoon of water to make a glaze.
- Unmold the cake and peel off the paper. Transfer the cake to a serving platter, right side up, and brush with the whiskey syrup. Brush the cake with the apricot glaze. Scatter the berries over and around the cake. Garnish with the mint leaves and serve the cake in wedges with sour cream.
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