Almond Cake With Blueberry Coulis Food

ALMOND CAKE WITH BLUEBERRY COMPOTE

Steps:

• Almond Cake Instructions Preheat oven to 350 degrees. Combine egg yolks and ½ cup sugar in a mixing bowl. Beat at high speed until thick and creamy. Mixture will lighten in color to a light yellow. In a separate bowl, combine almond flour, citrus zest and salt. Fold egg yolk mixture into the almond flour, using a spatula, until well combined. In another bowl, combine the egg whites with the remaining 2 tablespoons sugar. Beat on high speed for about 2 minutes or until soft peaks form. Fold egg whites carefully with a spatula, a little at a time, into the almond flour mixture. Scrape gently from the bottom of the bowl, mixing until cake batter has an even consistency. Butter a 9" cake pan or springform pan. Line the bottom with a sheet of parchment or wax paper. Pour cake batter into pan and bake for approximately 30 minutes, or until the top of the cake is firm to the touch. Cool cake and serve with blueberry compote.
• Blueberry Compote Instructions Combine half of the blueberries with water, sugar and lemon zest in a heavy-bottomed 1 quart pot, and place over medium high heat for about 5-6 minutes, stirring as needed. Add remaining blueberries and cook another 2-3 minutes. Remove from heat and add lemon juice and salt. When cool, remove lemon zest.

ALMOND CAKE WITH BLUEBERRY COULIS RECIPE

Steps:

• Preheat the oven to 175°C (350°F) and line a 23-cm (9-inch) round cake pan with parchment paper.
• Using a mixer or a food processor, cream together the butter and sugar until fluffy.
• If the almond paste is fresh and feels flexible, cut it in small dice. If the package has been open for a while and the past has hardened, grate it using the large holes of a grater.
• Add the almond paste to the butter-sugar mixture and beat well to incorporate fully. Add the egg yolks and beat again to incorporate. Add the yogurt and almond extract, and beat again until blended.
• In a medium mixing-bowl, sift together the flour, baking soda and salt. Fold the flour mixture into the batter, mixing just until blended.
• Pour the batter into the prepared pan, level the surface, and insert in the oven. After 30 minutes, place a piece of parchment paper over the cake to prevent it from coloring too much, and bake for another 15 minutes. Turn the oven off and leave the cake in for a final 15 minutes.
• Transfer to a rack to cool for 15 to 20 minutes. Lift the cake carefully out of the pan and allow to cool completely.
• Dust with confectioner's sugar and serve with blueberry coulis (recipe below) if desired.
• In a medium saucepan, combine the blueberries, water and syrup. Bring to a simmer, cook for 2 minutes, then remove from the heat and let cool.
• Put on an apron (really, allow me to insist) and use a blender or an immersion blender to purée the mixture. Add a little more water to thin it out if necessary. Taste and decide if it needs a little sweetening, depending on what you'll serve it with.

BLUEBERRY ALMOND BUNDT CAKE

Steps:

• Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
• In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
• Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
• Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
• Let cool on rack for 10 minutes. Invert onto rack and let cool.
• Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
• Enjoy !

BLUEBERRY-ALMOND CAKE WITH LEMON CURD

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.