ITALIAN ALMOND CAKE - GIADA DE LAURENTIIS
The FoodTV chef Giada De Laurentiis prepared this recently on her show "Everyday Italian." The episode featured a "Polenta Party" but this light cake sounded so much like it could be a great addition to Thanksgiving or Christmas menus that I wanted to get it down and post it for folks that might want it for their holiday tables. :) It would also be good for Easter! We made the cake for a recent Italian dinner party, and it was a nice, light ending to the meal.
Provided by Julesong
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
- In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
- In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
- Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
- Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
- Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don't overmix- only mix for a couple of minutes, tops).
- Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
- Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
- Remove from oven, place pan on wire rack, and let cool.
- Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
- Serve with fresh whipped cream or vanilla ice cream.
ALMOND RICOTTA CAKE
This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.
Provided by Angela Allison
Categories Dessert
Time 1h2m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
- For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)
This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.
Provided by Buckwheat Queen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
- Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
- Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
- Dust with powdered sugar and cocoa powder and serve.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g
ALMOND TEA CAKES
When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND TEA CAKES
Steps:
- Preheat oven to 375 degrees F.
- Grease mini muffin tins and set aside.
- Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
- Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
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- While mixing on medium speed, slowly pour the almond extract, melted butter and oil into the eggs until fully incorporated and there are no large air bubbles. The egg mixture should thicken and become glossy.
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