Almond Cake Food

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ALMOND CAKE



Almond Cake image

Provided by Claudia Roden

Categories     Cake     Dessert     Bake     Easter     Mother's Day     Almond     Spring     Summer     Shower     Engagement Party     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 7

1/2 pound (1 3/4 cups) blanched whole almonds
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners' sugar for dusting

Steps:

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

ALMOND CAKE



Almond Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream

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



Almond Cake image

This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment - a food processor and a mixer - but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.

Provided by Mark Bittman and Sam Sifton

Categories     cakes, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10

1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners' sugar

Steps:

  • Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  • Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  • Set oven to 350 degrees, and grease a 9-inch springform pan.
  • When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  • In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 42 grams, TransFat 0 grams

FOODCHANNEL EDITOR



FoodChannel Editor image

Accompany slices of cake with fresh berries and cups of hot tea or espresso. This recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).

Provided by By FoodChannel Editor | April 7, 2008 4:23 pm

Time 45m

Yield -

Number Of Ingredients 13

1/2 cup all-purpose flour
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter
3/4 cup sugar
12 ounces almond paste
Grated zest of 1 orange
Grated zest of 1 lemon
1/2 teaspoon almond extract
1 teaspoon kirsch
1 teaspoon vanilla extract
5 eggs
2 tablespoons apricot jam, warmed with 1 tablespoon water
1/4 cup toasted sliced almonds

Steps:

  • 1 Preheat an oven to 325ºF. Butter a 9-inch round cake pan and line it with parchment paper. 2 Over a sheet of waxed paper, sift together the flour and baking powder; set aside. 3 In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed, scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes. Add the almond paste, orange and lemon zests, almond extract, kirsch and vanilla, and beat until light and fluffy, scraping down the sides of the bowl, 2 to 3 minutes. Add the eggs and beat until smooth and blended, about 1 minute more. Reduce the speed to low and fold in the flour mixture until smooth and lump-free. Transfer the batter to the prepared pan. 4 Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 45 minutes. 5 Transfer the cake pan to a wire rack and cool for 1 hour. Turn the cake out onto a plate. Brush the top with the apricot jam and sprinkle with the toasted almonds.

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 15

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
1 tablespoon almond liqueur (optional)
1/2 cup heavy cream (optional)
2 tablespoons confectioners' sugar or as needed

Steps:

  • Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
  • Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
  • Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
  • In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
  • Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
  • Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
  • If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.

ALMOND POUND CAKE



Almond Pound Cake image

Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.

Provided by Jenny Sanders

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup sugar
3/4 cup butter
3 large eggs
1 teaspoon almond extract
3 tablespoons water
1 cup flour
1 cup blanched ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 325°F.
  • Butter and flour a loaf pan or small square pan (8"x8").
  • Cream the butter and sugar.
  • Beat in the eggs one at a time.
  • Beat in the almond extract and the water.
  • Stir together the flour, ground almonds and baking powder.
  • Stir this into the wet ingredients.
  • Pour evenly into the prepared pan.
  • Bake for 45 minutes for a loaf pan.
  • Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

Nutrition Facts : Calories 403.3, Fat 25.1, SaturatedFat 12, Cholesterol 115.5, Sodium 320.1, Carbohydrate 39.9, Fiber 1.9, Sugar 25.6, Protein 6.7

ALMOND CAKE



Almond Cake image

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

3/4 cup granulated sugar
4 ounces unsalted butter, room temperature
1 (7 ounce) package almond paste
3 large eggs
1 tablespoon brandy or 1 tablespoon dark rum
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder

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

ALMOND AND CINNAMON CAKE



Almond and Cinnamon Cake image

Almond and Cinnamon Cake. This deliciously moist cake is gluten and lactose free!

Provided by wildcard2011

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 180C / 160C fan / Gas 4 and grease and line a 9 inch cake tin with baking parchment.
  • Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
  • Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
  • Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
  • Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
  • Pour into the lined cake tin and sprinkle with the flaked almonds.
  • Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
  • Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

FLOURLESS CHOCOLATE & ALMOND CAKE



Flourless chocolate & almond cake image

This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

200g dark cooking chocolate, chopped into small pieces
200g butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
  • Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
  • Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

ORANGE ALMOND CAKE



Orange Almond Cake image

I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.

Provided by Vsabhnani

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large orange, unpeeled
1 ¾ cups almond flour
2 tablespoons white sugar
1 cup white sugar
6 tablespoons butter, softened
5 eggs
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
  • Cut orange into chunks and discard seeds.
  • Mix almond flour with 2 tablespoons sugar.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
  • Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g

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From ikea.com


BEST EVER MOIST ALMOND CAKE - FAMILYSTYLE FOOD
Instead of using ground almonds or almond flour, the cake is made with a mixture of almond paste and flour. And the method of dribbling eggs into the butter while the processor is running — essentially making an emulsion — is a genius move. The cake batter turns into a lusciously smooth mixture that bakes up dense, moist and soft-textured.
From familystylefood.com


ALMOND CREAM CAKE RECIPE (ALMOND TIRAMISù) – PINOCCHIO'S ...
Italian Food Recipes; Almond Cream Cake Recipe (Almond Tiramisù) Almond Cream Cake Recipe (Almond Tiramisù) on May 20, 2021 Tiramisu is one of the most famous desserts of Italian pastry. In the classic recipe it is prepared with mascarpone, eggs, cocoa, coffee and ladyfingers biscuits. But we wanted to make something different in form and substance, …
From pinocchiospantry.com


ALMOND CAKE - CHOWHOUND FOOD COMMUNITY
This is a classic rich, sweet almond cake reinvented and simplified. It starts with whole almonds in the food processor, and two minutes later, you have batter. The cake is hard to stay away from ...
From greatist.com


A DELICIOUS ALMOND CAKE RECIPE FOR NATIONAL ALMOND DAY ...
What to bake on February 16th, National Almond Day? How about this divine Toasted Almond, Orange, and Olive Oil Cake recipe, which uses heart-healthy EVOO instead of butter, and is scented with orange zest. This easy but impressive toasted almond cake captures three of California’s favorite flavors: navel oranges, olive oil, and almonds.
From blog.thenibble.com


BERRY ALMOND CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
For Almond Cake Layers: Preheat the oven to 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Place the sugar and butter into a mixer bowl and whisk on high speed for 3 to 4 minutes, scrapping down the sides of …
From tatyanaseverydayfood.com


CLAUDIA RODEN'S ORANGE AND ALMOND CAKE RECIPE
Let them cool, then cut them open, remove the pips and turn them into a purée in a food processor. Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible. Bake in a preheated moderately hot 190ºC/375ºF/gas mark 5 oven for about 1 hour.
From lovefood.com


EASY RECIPE FOR ALMOND CAKE BY DAVID LEBOVITZ | CHEF SHOP
This adapted recipe for almond cake is from David Lebovitz, who has a wonderful blog and many wonderful cookbooks. You should go check out his writing! This is best, and easiest, if you make it in a food processor. If using a mixer, use a paddle attachment to break everything up. instructions: #1: Pre-heat oven to 325F - Grease a 9 inch springform or cake pan with butter - …
From chefshop.com


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