OLD-FASHIONED ALMOND PEAR CAKE
Pear lovers will find it hard to resist going back for seconds (and maybe even thirds) of this old-fashioned cake. Almond extract beautifully complements the pears and tender cake.-Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the pears, ginger and lemon juice; set aside., In another bowl, beat the eggs, confectioners' sugar, butter and extract until blended. Combine flour and baking powder; gradually beat into egg mixture until blended. Stir in pear mixture., Transfer to a greased 9-in. springform pan; sprinkle with almonds. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.
Nutrition Facts : Calories 343 calories, Fat 16g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 171mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 6g protein.
MEYER LEMON UPSIDE-DOWN CAKE
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Rub bottom and sides of an 8-inch cake pan with 2 tablespoons butter and sprinkle bottom with sugar. Thinly slice lemons and remove seeds. Arrange lemon slices in concentric circles over brown sugar. Set aside.
- In a food processor, pulse almonds until finely ground. Add baking soda and salt, and pulse to combine. In a medium bowl, whisk together egg yolks and honey. Stir in almond mixture.
- Beat egg whites until doubled in volume (but do not form soft peaks). Gently fold whites into almond mixture until just combined. Transfer batter to prepared cake pan.
- Bake until top is deep golden brown and a skewer inserted into middle comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. Carefully turn out onto a serving plate. Serve warm or at room temperature. Slice with a serrated knife.
Nutrition Facts : Calories 289 g, Cholesterol 113 g, Fat 18 g, Fiber 4 g, Protein 9 g
LEMON, GINGER AND MINT FIZZ
Make and share this Lemon, Ginger and Mint Fizz recipe from Food.com.
Provided by Chickee
Categories Punch Beverage
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place ginger beer, lemonade and bitters in a jug.
- Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.
LEMON GINGER ALMOND UPSIDE-DOWN CAKE
Another upside-down cake recipe passed on to me by a friend! This one I haven't yet made, but from the looks of the recipe, it should taste wonderful!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.
- Coat 9"x9" cake pan with cooking spray.
- Pour in melted butter, then arrange lemon slices in concentric pattern over butter.
- Sprinkle with brown sugar & slivered almonds.
- In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.
- In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.
- Add egg & extracts & beat until blended.
- In another bowl sift or wisk together flour, baking powder, baking soda & salt.
- Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.
- Stir in almond mixture, then pour batter on top of lemons.
- Bake 25-35 minutes until top is golden brown.
- Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate.
Nutrition Facts : Calories 430.6, Fat 20.6, SaturatedFat 8.4, Cholesterol 55, Sodium 279.9, Carbohydrate 57.6, Fiber 3, Sugar 35.6, Protein 6.8
LEMON AND BLUEBERRY UPSIDE-DOWN CAKE
Provided by Mary Cech
Categories Cake Dessert Bake Kid-Friendly Blueberry Lemon Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For blueberry topping:
- Preheat oven to 350°F. Combine brown sugar and butter in 8-inch-diameter cake pan with 2-inch-high sides (preferably nonstick). Place cake pan over medium heat and whisk constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove pan from heat; cool 15 minutes. Sprinkle blueberries evenly over.
- For lemon-almond butter cake:
- Sift flour, baking powder, and salt into medium bowl. Combine almond paste, sugar, and lemon peel in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until almond paste is broken into very small pieces, about 1 minute. Add butter, 1 piece at a time, beating until mixture is smooth and scraping down sides of bowl occasionally. Add eggs, 1 at a time, beating well and scraping sides of bowl after each addition. Add flour mixture and beat just until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with offset spatula to smooth.
- Bake cake until deep golden and tester inserted into center comes out clean, about 43 minutes. Remove from oven; let stand 1 minute. Run small knife around cake to loosen. Place large platter atop pan. Using oven mitts or potholders and using both hands, hold platter and cake pan firmly together and invert; shake gently, allowing cake to settle on platter. Cool at least 20 minutes.
- Garnish cake with lemon slices and lemon peel curls, if desired. Serve warm or at room temperature with additional blueberries and Lemon Whipped Cream.
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