Almond Fudge Banana Cake Food

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BANANA & WALNUT CAKE.



Banana & Walnut Cake. image

Soft fluffy Walnut and Banana cake, not to sweet and just right!

Provided by norikoneko

Time 55m

Yield Serves 8

Number Of Ingredients 9

113g Butter (4oz) Room Temperature
1 tbsp Semi-Skimmer Milk
2 Bananas
2 Medium Eggs
226g Self-Raising Flour (8oz)
113g Brown Sugar (4oz)
1/2 tsp of Bicarbonate Soda
1 tsp Vanilla Essence (More if you want)
150g Walnuts (Chopped or whole)

Steps:

  • Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
  • Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
  • Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
  • Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
  • When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
  • You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)

FLOURLESS CACAO FUDGE CAKE



Flourless Cacao Fudge Cake image

Raw cacao powder, more nutrient dense than common cocoa powder, makes this gluten-free chocolate cake a somewhat healthy dessert option.

Provided by Donna Hay

Categories     HarperCollins     Cake     Dessert     Valentine's Day     Chocolate     Wheat/Gluten-Free     Almond     Hazelnut     Healthy

Yield Serves 10-12

Number Of Ingredients 5

200g (about 14 tablespoons) unsalted butter, chopped
3/4 cup (75g) raw cacao powder, plus extra for dusting
6 eggs
1 1/4 cups (220g) brown sugar
1 cup (120g) almond meal (ground almonds)

Steps:

  • Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35-40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.

BANANA ALMOND CAKE



Banana Almond Cake image

I was experimenting in the kitchen. It came out surprisingly good. I'll bet the same concept can be applied to pureed pumpkin or pureed butternut squash; maybe apple sauce. For the squash, I would add sugar or splenda, because they're not naturally as sweet as banana.

Provided by Rowenna

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

2 cups bananas, mashed
2 cups almond meal
1 (1 ounce) package sugar-free instant vanilla pudding mix
5 eggs, separated
1/2 cup butter, melted

Steps:

  • Preheat oven to 350°F.
  • Mix butter, bananas, and instant pudding mix in a large bowl.
  • Stir in egg yolks.
  • Stir in almond meal.
  • Beat egg white until peaks form. Gently fold the whites into the mixture.
  • Pour into a greased 9-inch round pan.
  • Bake for 50-55 minutes.
  • For best texture, cool completely before enjoying.

Nutrition Facts : Calories 330, Fat 26.8, SaturatedFat 9.2, Cholesterol 162.7, Sodium 273.3, Carbohydrate 16.3, Fiber 3.8, Sugar 6, Protein 9.5

CHOCOLATE ALMOND FUDGE CAKE



Chocolate Almond Fudge Cake image

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Provided by Derf2440

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 cup water
1/2 cup sour cream
4 eggs
2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
1/4 cup icing sugar
1 (100 g) package sliced almonds, toasted

Steps:

  • Measure all cake ingredients into large mixer bowl.
  • Beat until blended, then beat on high 3 minutes.
  • Pour into three parchment paper lined or greased 9 inch round layer cake pans.
  • Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans 10 minutes, then invert onto cooling rack.
  • Cool completely.
  • Beat cream, cocoa and icing sugar until stiff peaks form.
  • Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
  • Add remaining layers with cream and nuts.
  • Refrigerate until serving time.
  • To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 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 KIRSCH CAKE



Almond Kirsch Cake image

Make and share this Almond Kirsch Cake recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup marzipan
1 cup butter, room temperature
1 cup sugar
6 eggs, room temperature
1 tablespoon kirsch
1 teaspoon vanilla extract
1 cup cake-and-pastry flour
2/3 cup sugar
1/2 cup blanched whole almond
1 tablespoon cornstarch
4 egg whites
1 dash cream of tartar
1 1/2 cups whipping cream
1/2 cup icing sugar, sifted
1/4 cup kirsch
1 1/2 cups sweet cherries, pitted

Steps:

  • For cake, preheat oven to 325 °F.
  • Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.
  • Pulse marzipan, butter and sugar in a food processor until smooth.
  • Add eggs, kirsch and vanilla and purée on high until smooth (scraping into the bottom of the bowl, if needed).
  • Scrape batter into a bowl and stir in flour in two additions.
  • Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool completely in the pan.
  • For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment.
  • Pulse 1/3 cup sugar and almonds in food processor until ground.
  • Toss with cornstarch and set aside.
  • Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms.
  • Quickly but gently fold in ground nuts and spread evenly into prepared pan.
  • Bake for 1 ½ to 2 hours or until dry.
  • Run a spatula around edge of pan to loosen meringue, cool completely.
  • For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.
  • To assemble, slice marzipan cake in half.
  • Spread 1 cup of Kirsch cream over cake and sprinkle with ½ cup of cherries.
  • Place meringue disk on top and spread with another cup of cream and ½ cup of cherries.
  • Top with other half of marzipan cake and spread remaining cream, topped with cherries.
  • Chill until ready to serve.
  • Cake can be assembled up to 4 hours in advance.

Nutrition Facts : Calories 747.7, Fat 48, SaturatedFat 26.4, Cholesterol 280.8, Sodium 260.9, Carbohydrate 71.3, Fiber 1.9, Sugar 53.5, Protein 11.3

ALMOND FUDGE BANANA CAKE



Almond Fudge Banana Cake image

Make and share this Almond Fudge Banana Cake recipe from Food.com.

Provided by CoolMonday

Categories     Dessert

Time 1h50m

Yield 16-20 serving(s)

Number Of Ingredients 11

3 DOLE® Banana, peeled (extra-ripe medium)
1 1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur or 1/2-1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Dole Almond, chopped, toasted & ground

Steps:

  • Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
  • Beat in eggs, liqueur and vanilla.
  • Combine dry ingredients.
  • Stir in almonds.
  • Add to sugar mixture alternately with bananas.
  • Beat well.
  • Pour batter into greased 10-inch Bundt pan.
  • Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
  • Cool 10 minutes.
  • Remove cake from pan to wire rack to cool completely.
  • Drizzle glaze over top and down side of cake. Make 16-20 servings.

Nutrition Facts : Calories 224.8, Fat 9.2, SaturatedFat 1.8, Cholesterol 34.9, Sodium 246.8, Carbohydrate 33.9, Fiber 1.9, Sugar 21.8, Protein 3.8

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