ANGEL FOOD CAKE WITH TOASTED ALMONDS
Homemade angel food cake with almonds added.
Provided by Clayton McKee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift the confectioners sugar and cake flour together and set aside.
- In a large bowl, whip the egg whites on high speed until foamy. Continue to whip on high speed while adding salt, cream of tartar, vanilla and almond extract. Gradually add the white sugar and continue to whip until whites have stiff peaks. Quickly fold in the flour mixture 1/4 cup at a time. Mix only until flour is incorporated. Do not deflate egg whites.
- Pour batter into a 10-inch tube pan. Sprinkle top with chopped almonds. Bake at 375 degrees F (175 degrees C) for 35 to 40 minutes, or until top of cake bounces back when lightly tapped. Remove from oven, invert pan, and allow to cool in the pan. When cake is cool, loosen sides with a long knife and remove to a serving dish.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 40.4 g, Fat 4.1 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 99.5 mg, Sugar 29.6 g
TOASTED ALMOND ICE CREAM CAKE
Add some nuttiness to your frozen sweets with Toasted Almond Ice Cream Cake. Toasted Almond Ice Cream Cake is perfect for special occasions or everyday.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 16 servings.
Number Of Ingredients 3
Steps:
- Sprinkle 1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
- Freeze at least 4 hours.
- Remove side of pan. Cut dessert into 16 slices to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.8997 g, Sugar 0 g, Protein 4 g
TOASTED ALMOND CAKE
I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.
Provided by Nancy Johnson
Categories Cakes
Time 40m
Number Of Ingredients 18
Steps:
- 1. Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
- 2. Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
- 3. Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
- 4. Cool completely before frosting.
- 5. Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
- 6. Take the chopped almonds, and shredded coconut and spread across the top of the cake.
TOASTED-ALMOND CAKE WITH STRAWBERRIES IN ROSé-WATER SYRUP
Categories Blender Mixer Citrus Dairy Egg Fruit Nut Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings with leftovers
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
- With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
- Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
- Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
- Make strawberries in syrup:
- Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
- Whip cream and assemble dessert:
- Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
- Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.
ALMOND CAKE FROM ALBUFEIRA, PORTUGAL
Make and share this Almond Cake from Albufeira, Portugal recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine flour, sugar, baking powder, baking soda and salt. Set aside.
- Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
- Add flour mixture and mix with spoon until nearly smooth.
- Turn into a buttered 9" springform pan.
- Bake until center of cake springs back when lightly touched, about 35 minutes.
- Remove from oven.
- While is hot, cover top with sliced almonds.
- Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
- Broil about 6" from heat until almonds are lightly toasted.
- Cool on rack 15 minutes.
- Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
- Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
- Boil until mixture reaches 220F on candy thermometer.
- Remove from heat and add almond extract; stir well.
Nutrition Facts : Calories 440.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 58.9, Sodium 356.8, Carbohydrate 69.3, Fiber 1.8, Sugar 51.5, Protein 6.2
TOASTED ALMOND FROSTING
I found this wonderful recipe in Cook's Illustrated Magazine. This recipe makes 3 cups of icing, enough to frost one 4-layer cake.
Provided by Bev I Am
Categories Dessert
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water).
- Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
- Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment.
- Beat on medium speed until soft peaks form, about 5 minutes.
- Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
- Remove bowl from mixer and use rubber spatula to gently fold in almonds.
Nutrition Facts : Calories 495.2, Fat 18.3, SaturatedFat 1.4, Sodium 154.2, Carbohydrate 78.4, Fiber 4.1, Sugar 70.2, Protein 10
TOASTED ALMOND BUNDT CAKE WITH BLOOD ORANGE GLAZE
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
- Heat a large skillet over medium heat. Sprinkle the almond flour into the pan. Leave it undisturbed until it begins to smell toasty, 15 to 30 seconds. Stir the almond flour and continue to cook, stirring occasionally, until it is evenly toasted, 1 to 2 minutes. Cool completely.
- Whisk the all-purpose flour, baking powder and salt into the cooled almond flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix well to combine. Scrape the bowl well between each addition.
- With the mixer running on low speed, add the vanilla and almond extracts and mix to combine. Add half of the dry ingredients and mix on low speed to combine. Add the milk in a slow, steady stream and mix until well combined. Add the remaining dry ingredients and mix to combine.
- Pour the batter into the prepared pan and spread into an even layer. Firmly tap the pan on the counter to help reduce any pockets or bubbles of air inside the pan. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Cool the cake inside the pan for 15 minutes, then unmold onto a wire rack to cool completely.
- For the icing: Whisk together the blood orange juice and powdered sugar in a small bowl to combine. Add more powdered sugar as needed to make a thick glaze.
- Spoon the glaze over the cooled cake, allowing it to drip down the sides. The cake is ready to serve immediately, or you can let the glaze set for 15 to 20 minutes to firm up before serving.
FOODCHANNEL EDITOR
Accompany slices of cake with fresh berries and cups of hot tea or espresso. This recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).
Provided by By FoodChannel Editor | April 7, 2008 4:23 pm
Time 45m
Yield -
Number Of Ingredients 13
Steps:
- 1 Preheat an oven to 325ºF. Butter a 9-inch round cake pan and line it with parchment paper. 2 Over a sheet of waxed paper, sift together the flour and baking powder; set aside. 3 In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed, scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes. Add the almond paste, orange and lemon zests, almond extract, kirsch and vanilla, and beat until light and fluffy, scraping down the sides of the bowl, 2 to 3 minutes. Add the eggs and beat until smooth and blended, about 1 minute more. Reduce the speed to low and fold in the flour mixture until smooth and lump-free. Transfer the batter to the prepared pan. 4 Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 45 minutes. 5 Transfer the cake pan to a wire rack and cool for 1 hour. Turn the cake out onto a plate. Brush the top with the apricot jam and sprinkle with the toasted almonds.
TOASTED ALMOND COCKTAIL
Steps:
- Gather the ingredients.
- Pour the liqueurs and cream into a cocktail shaker with ice.
- Shake very well for at least 15 seconds to ensure everything's mixed and the cream becomes frothy.
- Strain into an ice-filled old-fashioned glass.
- Serve and enjoy.
Nutrition Facts : Calories 524 kcal, Carbohydrate 35 g, Cholesterol 67 mg, Fiber 0 g, Protein 2 g, SaturatedFat 14 g, Sodium 24 mg, Sugar 35 g, Fat 22 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
TOASTED ALMOND
Steps:
- Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.
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BRUTALLY ITALIAN ALMOND CAKE | COOKSTR.COM
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Category CakeEstimated Reading Time 3 mins
- 1. Preheat the oven to 350°F. Grease an 8-inch round springform pan with butter, line with parchment, and set aside. Or use an 8-inch ring mold and make a bottom with aluminum foil. 2. In a food processor, grind the skin-on almonds with 2 tablespoons of the sugar into a coarse powder.
- In the bowl of a stand mixer, using the paddle attachment, combine the butter and the remaining 3/4 cup sugar on medium speed until light and fluffy. Add the eggs, one at a time making sure the first is incorporated before adding the second.
- In a medium bowl, combine the flour, baking powder, and salt. Add them slowly to the batter and incorporate fully.
- 5. Pour the batter into the prepared pan. Bake for 15 to 20 minutes. 6. Meanwhile, in a small bowl, add the sliced almonds and simple syrup and toss. Add the nuts to the top of the cake, reduce the oven temperature to 325°F, and bake for 10 to 15 minutes, until the top is golden brown and toasted. 7. Let the cake cool in the pan before serving.
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- Line a long deep loaf tin with non-stick paper, and heat the oven to 160C fan-forced (180C conventional).
- Spread the flaked almonds on a baking tray and bake for about 15 minutes until golden, then leave to cool.
- Beat the butter and sugar until smooth, then add the madeira, creme fraiche and roughly half the flour (measure it into another bowl then save the rest for later). Beat everything together for a few minutes with an electric mixer until light in colour and very smooth.
- Beat in the eggs, one at a time, then mix the remaining flour with the baking powder and fold through the egg mixture. Fold in the almonds, then spoon the mixture into the tin. Sprinkle the top heavily with flaked almonds and demerara sugar then bake for about 60 to 70 minutes or until a skewer poked in comes out clean.
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Reviews 41Servings 7Cuisine AmericanCategory Cake Recipes
- Preheat oven to 160°C. Grease and line a deep 7” round baking tin, and make a foil lid. This makes a tall cake, so make sure your tin is at least 3" tall, alternatively, you can bake it in two shorter tins - just make sure you reduce the baking time.
- Toast the ground almonds in a small pan over medium heat, just until they are very lightly golden and smell gorgeous. Tip it out into a small bowl and leave to cool.
- Chop the chocolate and place it in a medium-sized heatproof jug with the Amaretto. Pour over the just-boiled water and leave for a few minutes for the chocolate to melt. Whisk until smooth. and leave to cool.
- Sift the flour, cocoa, baking soda and xanthan gum into a medium bowl. Add the cooled toasted ground almonds and whisk to combine well.
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