French Almond Cookie Cake With Apricot Cream Cheese Glaze Food

BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE

Steps:

• Beat butter at medium speed with an electric mixer, about 2 minutes.
• Gradually add sugar, beating at medium speed 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water; stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in extracts.
• Pour batter into a greased and floured 10" bundt pan.
• Bake at 300ºF for 1 hour and 40 minutes or until tested done.
• Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• Brush with Irish cream glaze and sprinkle with toasted almonds.
• GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

ALMOND APRICOT COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

APRICOT CREAM CHEESE SCONES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
• Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
• Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
• Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
• Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

ALMOND CREAM CHEESE GLAZE

Steps:

• Place all in a food processor and pulse till smooth.
• Drizzle or spread on whatever you like.

SPAGHETTI SQUASH CAKE WITH ORANGE-CREAM CHEESE GLAZE

Steps:

• CAKE:.
• Preheat oven to 350ºF.
• Coat a round cake pan with cooking spray; line bottom of pan with wax paper.
• Coat wax paper with cooking spray; set pan aside.
• Beat sugars, butter, ginger, & cinnamon until well-blended.
• Stir in milk, vanilla, & egg; beat until well-blended.
• Combine flour, baking powder, & salt in bowl; stir with whisk.
• Stir in sugar mixture & squash.
• Spoon into cake pan, spread evenly.
• Bake 35 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes.
• Remove from pan; carefully peel off wax paper.
• Spoon Orange-Cream Cheese Glaze over top.
• Sprinkle with pecans.
• GLAZE:.
• Beat cream cheese & orange rind until well-blended.
• Add sugar & milk; beat until well blended.

YOGURT MUFFINS WITH CREAM CHEESE GLAZE

Steps:

• Blend softened butter and brown sugar.
• Add the egg and mix well, add flour, baking powder, yogurt and fruits and stir.
• Bake in your muffins tray (i use silicon trays) at 200°C (390°F) for about 15 minutes or until risen and looking golden in colour.
• Whip together the ingredients of the creamy topping while the muffins are baking.
• Let them cool down before you decorate them with the cream and additional fresh fruit, nuts or sprinkles.

FRENCH CHOCOLATE ALMOND CAKE WITH STRAWBERRIES

Steps:

• Materials: Wax/Greaseproof paper; 2 8" round cake pans.
• Place cake pan on wax paper and trace 2 circles with a pencil; Cut out.
• Grease bottom only of cake pans and place the wax paper in the pan.
• Combine flour, cornstarch and baking powder; set aside.
• In a bowl, beat eggs and sugar with electric mixer on until fluffy; Add almond extract.
• Sift flour into mixture; and blend well.
• Divide the cake mixture into both cake pans evenly.
• Bake at 375F for about 30 minutes; taking note of your own oven variations.
• Prepare the filling.
• Beat together butter and sugar until creamy.
• Add egg yolks, then cocoa; mix well.
• Stir in almond extract until the mixture is smooth.
• For the glaze: Melt butter and chocolate in a double boiler or in a heat-proof bowl over saucepan containing boiling water; Cool.
• Slide a knife around the cake that should be cooling by now and remove it from the pan.
• Remove the wax paper and put on cake plate.
• Spread filling over just the top of the first cake.
• Place 2nd cake on top.
• Drizzle glaze over top of cake and garnish with strawberries, almonds slivers (optional); Sprinkle powdered sugar over top (optional).
• NOTE: This is a bit like a soufflé where you have to make sure you don't open the oven until it is about done; As you can see from my photo this one flopped a bit but was still gorgeous!

FRENCH ALMOND COOKIE CAKE WITH APRICOT CREAM CHEESE GLAZE

Steps:

• Cake - Preheat oven to 350°F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
• In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.
• Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
• Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
• Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
• Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.