Italian Almond Cake Giada De Laurentiis Food

ITALIAN ALMOND CAKE - GIADA DE LAURENTIIS

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 CITRUS OLIVE OIL CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
• To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
• Cut the cake into wedges and spoon the citrus compote alongside.

ALMOND, PINE NUT, APRICOT CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
• Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
• In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
• Dissolve the yeast in the lukewarm milk, and let proof until foamy.
• Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes. Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized. Set aside.
• In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Beat in the butter. Add the honey, yeast mixture, liqueur, and almonds, and beat to combine. Add the flour in two or three additions, mixing thoroughly.
• In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff. Gradually fold the whites into the almond mixture. Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly.
• Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean.
• Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. 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.

GIADA DE LAURENTIIS' MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
• Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form.
• Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan).
• Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
• Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan.
• Place the springform pan in a large roasting pan.
• Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
• Transfer the cake to a rack; cool for 1 hour.
• Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

GIADA DE LAURENTIIS MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.