LIME-ALMOND CAKES IN JARS
These cakes are baked in preserving jars and can be stored up to two weeks. The freshness of lime and cream cheese is accompanied by the nutty notes of almonds. But the best is, that you can make the cakes in advance. You can take them with you for a picnic. And if you like you can eat them directly out of the glass. The cakes are moist with almost the consistency of cheese cakes. Use your favorite cream cheese. The recipe is calculated for 4 servings, but you can easily make more. The baking is calculated for preserving jars with a volume of slightly more than one cup.
Provided by Thorsten
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (350°F, 175°C).
- Grate lime finely. Divide into two parts. Mix one part with 1 tablespoon sugar. Put into an airtight container and set aside.
- Divide eggs into yolks and egg whites.
- Beat the three egg whites with salt until stiff. Add 1 tablespoon sugar and beat further until sugar is dissolved. Set aside.
- In a bowl mix softened butter with the rest of sugar until the sugar is dissolved.
- Add cream cheese and mix well.
- Add egg yolks and mix well.
- Add lime juice and and the 2nd part of lime peel and mix.
- Mix finely grounded almonds with cornstarch and add to mixture. Mix until blended. Don't overmix.
- Fold in the egg whites carefully.
- With a brush oil 4 preserving jars (see note on jars). But don't oil the rim.
- Divide dough equally into the 4 jars and bake for 25 - 30 minutes until dough is done or until a toothpick comes out clean.
- Take out of the oven and while hot close the preserving jars. Let cool completely in the jars.
- You can store the cakes for about 2 weeks.
- SERVING: Open the glasses and carefully take out the cakes. Sprinkle each cake with some of the lime sugar. Enjoy.
- NOTE on preserving jars: they should have a volume of about 1 cup or a bit more. The rim of the glasses should not be oiled, because glasses would not be airtight then.
Nutrition Facts : Calories 567.1, Fat 44.6, SaturatedFat 18.6, Cholesterol 219.2, Sodium 430.1, Carbohydrate 33.2, Fiber 3, Sugar 24.1, Protein 12.7
LIME ALMOND CHEESECAKE
Provided by Olga Toth
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. and butter a 10-inch springform pan.
- Make crust:
- In a food processor pulse almonds until finely ground and transfer to a bowl. Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl. Melt butter and cool slightly. Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan.
- Make filling:
- In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes. Add lime juice and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition.
- Pour filling into pan and bake cheesecake 45 minutes. Remove cheesecake from oven (keep oven at 350°F.) and let stand 10 minutes.
- Make topping while cheesecake is baking:
- Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar, lime juice, and almond extract.
- Drop spoonfuls of topping around edge of cheesecake and spread gently over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes and transfer immediately to refrigerator. Chill cheesecake at least 8 hours, or until cold, and up to 2 days, covering after 8 hours. Run a thin knife around edge of pan and remove side.
SCANDIA KRANSEKAKE/KRANSAKAKE
This makes delicious almond cakes or bars. There are special graduated ring pans made for this cake, or you can use a cookie cutter gun to form shapes. Use icing from powdered sugar and corn syrup.
Provided by j-jitterbug
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Break almond paste into small pieces.
- Mix in well 3/4 cup of sugar.
- Add unbeaten egg whites, mix.
- Add rest of sugar, mix.
- Grease rings and flour heavily.
- Bake at 325 for 13-15 minutes.
Nutrition Facts : Calories 422.1, Fat 18.9, SaturatedFat 1.8, Sodium 22.8, Carbohydrate 59.5, Fiber 3.3, Sugar 51.2, Protein 7.2
NUTELLA BANANA CAKE IN A JAR
I have become obsessed with baking cakes in jars. I have a ton of these size jars left over from the homemade baby food and so I have been looking for something to do with them - you can only have so much jam! This great recipe is from Whipper Berry Blog ** I edited her recipe based on a suggestion on her page to make the topping better. I guessed on how many this makes because it really depends on what size jars you use.
Provided by Ceezie
Categories Dessert
Time 53m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Banana Cream - Add half and half to a mixing bowl. Turn mixer on low and slowly add the dry pudding mix. Mix until it begins to thicken and then add in the cool whip folding until you reach the consistency you desire. Place in the refrigerator and chill for 30 minutes.
- Cake - Prepare cake according to package directions and bake either in a small jar or as a cupcake. Make sure to not fill either jar or cupcake liner to full. Bake at 350 degrees for 18-23 minutes.
- Once cake has cooled core a small section in the middle of the cake (you can use an apple corer to do the job). Make sure you only go about half way down. You will then pipe a small dab of Nutella into the hole in center of the cake. A small amount will do, Nutella is rich and you don't want to totally over power the cake. Now at this point you can choose how you want to present the cake. You can slice some banana and added it to the top of the cake before topping it off with the cream...Or you can leave the bananas off if you are doing the basic cupcake. Pipe on the banana cream and garnish with a dollop of Nutella or with mini chocolate chips.
Nutrition Facts : Calories 360.1, Fat 13.8, SaturatedFat 8.5, Cholesterol 1.4, Sodium 432.3, Carbohydrate 56.8, Fiber 1.4, Sugar 37.8, Protein 3.2
MAKROUT A LOUZ - ALGERIAN ALMOND CAKES #2
Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. This is for the lemon ones - more traditionally they are lime.... You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc. I also make these with a mix of 250g desiccated coconut + 100g ground almonds - just as tasty & a fraction of the cost!
Provided by Um Safia
Categories Dessert
Time 24m
Yield 30-35 approx. diamond shape cakes
Number Of Ingredients 7
Steps:
- Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
- Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
- Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
- Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
- When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar. Re-dip with sugar 15 mins later and pop into paper cases.
- For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs to be nice and light - just enough to hold the icing sugar on.
Nutrition Facts : Calories 127.4, Fat 5.1, SaturatedFat 0.5, Cholesterol 14.1, Sodium 5.8, Carbohydrate 19.3, Fiber 1.2, Sugar 16.8, Protein 2.5
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