ALMOND BUTTER
If you think there's no spread quite like peanut butter, try this version, sweetened with honey, as an energy-boosting snack
Provided by Good Food team
Categories Condiment, Snack
Time 25m
Yield Makes a 300g jar
Number Of Ingredients 3
Steps:
- Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.
- Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.
Nutrition Facts : Calories 93 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
ALMOND BUTTER CAKE
This simple almond flavored butter cake is completely delicious!
Provided by RecipeGirl.com (Adapted from California Sol Food: Casual Cooking from the Junior League of San Diego
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F. Butter a 9-inch round baking dish.
- Use an electric mixer to combine the sugar and butter in a mixing bowl until creamy. Add the egg and beat until smooth. Mix in the almond paste until blended, and stir in the flour.
- Spread the batter (it will be thick) in the prepared baking dish. Sprinkle with almonds and lightly press them in. Bake for 30 to 35 minutes or until the cake tests done in the middle.
- Cool in pan for 10 minutes; remove to a wire rack to cool completely. Slice and garnish, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 36 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 89 mg, Fiber 1 g, Sugar 24 g
ALMOND BUTTER
This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.
Provided by Amy M
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.
Nutrition Facts : Calories 56.6 calories, Carbohydrate 1.8 g, Fat 5.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 0.1 mg, Sugar 0.4 g
ALMOND BUTTER CAKE
A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, extract and 1/4 of the sour cream in a small bowl.
- Cut butter into chunks.
- Put remaining sour cream in another small bowl.
- allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
- You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
- Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
- Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
- Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
- This will aerate the cake and give it structure.
- Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
- Scrape the bowl one last time and give it a couple pulses.
- Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
- Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
- Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
- It's delicous slightly warm with just a dusting of powdered sugar too!
Nutrition Facts : Calories 448.6, Fat 25.8, SaturatedFat 14.1, Cholesterol 107.2, Sodium 277.4, Carbohydrate 49.5, Fiber 1.2, Sugar 25.6, Protein 6
ALMOND BROWN BUTTER CAKE WITH PLUMS
This is a single layer round cake that has a buttery almond flavor and is studded with plums. It is crunchy on the outside and moist and tender inside. It is especially good topped with a few raspberries and whipped cream. From Everyday Greens: Home Cooking from Greens the Celebrated Vegetarian Restaurant.
Provided by cookiedog
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and set the oven to the middle position.
- Brush an 8-inch cake pan with melted butter, line with a round of parchment paper, and brush with a little more butter. Cook the butter over medium heat until the solids settle to the bottom and the butter turns a deep tawny brown and smells nutty, 8 to 10 minutes. Pour through a fine mesh strainer lined with cheesecloth or a coffee filter.
- Sift the flour and sugar together and add the ground almonds.
- Beat the egg whites and salt in the bowl of an electric mixer until they form stiff peaks.
- Add the flour mixture in a steady stream and mix until smooth. Add the brown butter and the almond extract and mix until just combined. Pour the batter into the pan, arrange the plums in a circular pattern on top, and sprinkle with the sliced almonds. Bake until the top is golden brown and the sides of the cake have pulled away slightly from the pan, about 45 minutes.
- Cool the cake in the pan. Sift a little powdered sugar over the top before serving.
- Variation: Substitute 1/2 pound pitted, whole fresh cherries in place of the plums.
- To make 12 individual cakes: Brush a muffin tin with melted butter and distribute the batter, fruit, and almonds evenly. Bake until golden brown and cooked through- about 25 minutes.
Nutrition Facts : Calories 349.1, Fat 23.5, SaturatedFat 11.4, Cholesterol 45.8, Sodium 132, Carbohydrate 31.5, Fiber 2, Sugar 23.1, Protein 5.5
LEMON-ALMOND BUTTER CAKE
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.
GOOEY ALMOND BUTTER CAKE
This is a hand me down recipe.this was handed down from one of my friends mom. She would make this once a week.
Provided by Cookin In Texas
Categories Dessert
Time 57m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- preheat to 350°F.
- CRUST:.
- mix in a large bowl cake mix, melted butter, egg, and almonds.
- Blend with mixer on low speed for 2 minutes.
- The batter should form a ball.
- Place batter into an ungreased 13 x 9-inch baking pan. evenly over the bottom.
- Set the pan aside.
- FILLING:.
- Mix cream cheese until fluffy.
- Add the eggs, almond extract, and melted butter and beat on medium speed for 1 minute.
- Add the powered sugar.
- Beat on medium speed until the sugar is well blended in about 1 minute.
- Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan.
- Place in oven.
- Bake the cake for 45 minutes or until brown.
- The cake will not look done it's supposed to look that way.
- Remove the pan from the oven and place on wire rack to cool, then cut into squares and serve.
Nutrition Facts : Calories 1175.1, Fat 62.5, SaturatedFat 30.5, Cholesterol 230.5, Sodium 971.3, Carbohydrate 145.6, Fiber 2.3, Sugar 111.7, Protein 12.7
ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING
Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 24-30 serving(s)
Number Of Ingredients 20
Steps:
- Butter and dust with flour 2 9x13 pans.
- Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
- Let sit for 1 hour.
- Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
- Let sit for 1 hour.
- Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
- Frost cooled cake and garnish with toasted coconut!
Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6
NANA'S ALMOND BUTTER CAKE
Categories Cake Dessert Bake Easter Quick & Easy Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
- Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes. Put 3/4 cup dough between 2 large sheets of plastic wrap and roll out into a 9 1/2-inch round, then chill 15 minutes.
- Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap. Press dough (through plastic wrap) evenly onto bottom. Discard plastic wrap.
- Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard). Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth.
- Beat together reserved whites and remaining 1/8 teaspoon salt in a medium bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then fold in almond paste mixture gently but thoroughly.
- Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface.
- Remove top sheet of plastic from remaining dough and cut dough into 1/2-inch-wide strips, then arrange 6 strips 1 inch apart diagonally across almond mixture. Trim ends of strips flush with edge of pan. Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (If dough becomes too soft, chill until firm.) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan. Discard any remaining strips.
- Bake until pale golden, about 45 minutes. Cool in pan on a rack 10 minutes. Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes.
ALMOND BUTTER CAKE
Categories Cake Dessert Bake Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make dough (rough puff pastry):
- Sift together flour, salt, and sugar into a chilled large metal bowl. Set a grater over flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
- Drizzle ice water evenly over flour mixture and gently stir with a fork until incorporated. Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into a 6- to 7-inch square. Wrap in plastic wrap and chill at least 1 hour. (Dough will be lumpy and streaky.)
- Make filling while pastry chills:
- Purée almond paste, sugar, butter, and a pinch of salt in a food processor until smooth. Add egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated. Transfer to a small bowl and chill, covered, to firm at least 1 hour.
- Roll out pastry:
- Roll out dough on a well-floured surface with a floured rolling pin into a 21- by 7-inch rectangle and arrange rectangle with a short side nearest you. Fold into thirds, first the top down and then the bottom up (like a letter), brushing off excess flour, to form a roughly 7-inch square. Rewrap dough and chill 20 minutes.
- Arrange square on floured surface so that a side with 3 layers visible is nearest you and roll into a 21- by 7-inch rectangle, rolling lengthwise away from and toward yourself, but not side to side. Fold in thirds, brush off excess flour, and chill 20 minutes. Repeat rolling out, folding in thirds, and chilling 3 more times. After last round of rolling and folding, chill rewrapped dough 1 hour.
- Assemble and glaze galette:
- Roll out dough in same manner into a rectangle 24 inches long, then cut in half crosswise. On a floured surface, roll out each piece of pastry into a 12-inch square and transfer to separate baking sheets by rolling pastry around rolling pin, brushing off excess flour, then unrolling onto baking sheets. Chill squares until firm, about 10 minutes in freezer or 30 minutes in refrigerator.
- Put an oven rack in lowest position and another in top third of oven and preheat oven to 450°F.
- Stir together egg and milk in a small bowl with a fork to make an egg wash.
- Using a plate as a guide, cut 1 pastry square on baking sheet into an 11-inch round, reserving excess dough for another use. Using tip of a knife and a smaller plate as a guide, score a 9-inch circle, leaving a 1-inch border all around. (If at any time pastry becomes too soft to work with, chill until firm.) Cut a 1/2-inch circle in center of round to serve as a steam vent, then score curved lines close together inside 9-inch circle in a pinwheel design and lightly brush pastry all over with egg wash. Chill scored pastry on a baking sheet while preparing remaining pastry.
- Cut remaining square into an 11-inch round in same manner. Brush some of egg wash in a 1-inch wide border around edge of round and mound chilled filling in center, spreading to about 1 1/2 inches from edge. Bury almond or bean anywhere in filling. Slide chilled pastry round gently over filling, scored side up, and press edges of rounds together to seal. Cut decorative notches, 1 inch apart, around sealed edge of galette.
- Using a fine-mesh sieve, dust top of galette with confectioners sugar.
- Bake galette:
- Bake on baking sheet on bottom rack of oven until puffed and golden, 15 to 20 minutes. Transfer galette to upper third of oven and continue baking until very puffed and deep golden brown, 10 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes (galette will deflate slightly). Serve warm.
M. CUNNINGHAM'S ALMOND BUTTER CAKE
"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.
Provided by skat5762
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Melt the butter in a small saucepan over medium-low heat, stirring regularly.
- Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
- Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
- Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
- Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
- Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
- Spread it evenly in the pan.
- Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
- Put the pan on the middle rack of the oven and set the timer for 35 minutes.
- When it rings, check to see if the cake is done.
- It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
- If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
- When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
- Cut the cake into small wedges and serve with fresh fruit.
- This cake will stay fresh for about a week and will freeze indefinitely.
- Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
- Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
- They will keep indefinitely in the freezer.
BUTTER ALMOND CAKE
Make and share this Butter Almond Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 9inch round cake
Number Of Ingredients 9
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.).
HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
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