Cardamom Apple Almond Cake Food

CARDAMOM APPLE ALMOND CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.
• Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
• Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
• Make powdered sugar:
• Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

CARDAMOM & ALMOND COFFEE CAKE

Steps:

• FILLING: In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
• CAKE: Preheat oven to 350 degrees F.
• Sift together flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together butter and sugar until light and fluffy.
• Add the eggs, one at a time and beating well between additions.
• Beat in vanilla.
• Add the dry ingredients in thirds to the creamed butter mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 minute to develop structure of cake.
• Line an 8-inch springform pan with parchment paper and grease sides.
• Pour half of the batter into the pan and sprinkle half of the almond mixture over the cake.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake on the middle rack of oven for 50 to 60 minutes.
• Cake is done when a knife inserted in the center comes out clean.
• Leave cake in pan and cool on a wire rack for 20 minutes.
• Remove from pan and cool completely.

CARDAMOM APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2-inch round baking pan.
• Mix flour, sugar, baking powder, and cardamom together in a bowl. Add 3/4 cup plus 1 1/2 tablespoons milk, melted butter, and vanilla extract; stir until combined.
• Pour batter into the greased baking pan. Arrange apple slices over the top. Press them firmly into the batter, but make sure the slices are still visible. Sprinkle pearl sugar and cinnamon over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

APPLE CARDAMOM CAKE

Steps:

• Grease a 10 inch (4 L) bundt or angel food cake pan and dust lightly with flour.
• In a large mixing bowl, blend together the sugars.
• Beat in butter, eggs and vanilla to make a smooth batter.
• Stir together flour, the spices, baking soda and salt.
• Dust the nuts in 1/4 cup flour (extra).
• Mix the sifted dry ingredients into the batter. Quickly stir in the nuts and the apples.Transfer to the prepared pan.
• Bake in a pre-heated oven at 350 degrees for 50 minutes or until a skewer or toothpick inserted in the middle of the cake comes out clean.
• Let the cake cool in the pan on a cooling rack. If possible, store for 1 day in an airtight container before cutting.
• Dust the top with icing sugar.