Almond Cake Food

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MOIST ALMOND CAKE



Moist Almond Cake image

From the chef at the Chenal Country Club in Little Rock, AR. This cake is extremely moist and will keep well for up to a week if well wrapped.

Provided by Bren in LR

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

1 1/3 cups granulated sugar
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 tablespoon Amaretto
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
  • With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
  • Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
  • Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
  • Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
  • Cool the cake on a rack before serving.

ALMOND CAKE



Almond Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. 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.

ALMOND CAKE



Almond Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream

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.

ALMOND CAKE



Almond Cake image

Provided by Giada De Laurentiis

Yield Serves 8 to 10

Number Of Ingredients 10

1 teaspoon active dry yeast
3/4 cup lukewarm milk
2 1/2 cups blanched almonds (about 10 ounces)
1 cup granulated sugar
3 large eggs, separated, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons honey
1/4 cup almond liqueur or dark rum
1 cup all-purpose flour
Confectioners' sugar

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.

SCANDINAVIAN ALMOND CAKE



Scandinavian Almond Cake image

I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!

Provided by haloifgas

Categories     Dessert

Time 1h

Yield 18 pieces

Number Of Ingredients 7

1 1/4 cups sugar
1 egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 cup butter, melted

Steps:

  • Preheat oven to 350.
  • Spray pan with cooking spray/Pam and flour.
  • Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
  • Bake for 40-50 minutes. Edges must be golden brown.
  • Cool in pan overnight before removing. Cake will break if removed too soon.
  • Sprinkle with icing sugar.

Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6

ALMOND CAKE



Almond Cake image

Make and share this Almond Cake recipe from Food.com.

Provided by pammyowl

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

3/4 cup granulated sugar
4 ounces unsalted butter, room temperature
1 (7 ounce) package almond paste
3 large eggs
1 tablespoon brandy or 1 tablespoon dark rum
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees and set rack to middle position.
  • Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin.
  • Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy.
  • Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition.
  • Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt.
  • Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds.
  • Pour the batter into the cake tin.
  • Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark.
  • Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.
  • Notes:.
  • This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.
  • This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.
  • If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.
  • If you don't have any liquor in the house you can omit it altogether.
  • This cake keeps very well, wrapped, at room temperature for a couple of days.

Nutrition Facts : Calories 343.2, Fat 20.6, SaturatedFat 8.6, Cholesterol 100.2, Sodium 126.2, Carbohydrate 36, Fiber 1.4, Sugar 28.4, Protein 5.3

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ALMOND CAKE RECIPE - EMILY FARRIS - FOOD & WINE
2014-03-06 Fold the egg whites into the almond flour mixture and pour into the pan. Sprinkle the top with the almonds and bake for 30 minutes. Remove from the oven and let cool for 10 minutes.
From foodandwine.com
Author Emily Farris
Total Time 45 mins
  • Preheat the oven to 350º. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray. Separate the egg yolks and whites. Set whites aside and whisk the yolks together with the lemon zest and 1/4 cup of sugar.
  • In a separate bowl, stir together the almond flour, baking powder and salt. Add the flour mixture to the egg mixture and combine thoroughly.
  • In a stand mixer, whisk the egg whites on low, gradually increasing the speed to medium. When the whites begin to froth and increase in volume, slowly add the remaining 1/4 cup of sugar. Increase the speed to medium-high and beat until soft peaks form.
  • Fold the egg whites into the almond flour mixture and pour into the pan. Sprinkle the top with the almonds and bake for 30 minutes. Remove from the oven and let cool for 10 minutes. Release the springform pan and place the cake on a serving plate. Sprinkle generously with confectioners' sugar and serve.


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  • Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake) View Recipe. This classic Italian chocolate cake is made with almond flour, eggs, chocolate, and cocoa.
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Top Asked Questions

What is the best recipe to make an almond cake?
This cake is very almondy and moist! Join the conversation! AMT. PER SERVING % DAILY VALUE Preheat oven to 350. Spray pan with cooking spray/Pam and flour. Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter. Bake for 40-50 minutes.
How to bake almonds in oven?
Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2 x 3 1/4 inches)) with margarine and sprinkle with flour. In a food processor grind the almonds until they become a fine powder; set aside.
What are the benefits of almond flour for cakes?
Almond flour will add a sweet, natural almond flavor to cakes, while chopped almonds will add a lovely crunch.
Is almond cake dense?
Although it is dense, it still has a slightly airy quality that makes you feel as if you can keep eating one slice after another. This Almond Cake is versatile enough to be served on its own topped with sliced almonds and a sprinkle of sugar, or you can top it with berries and whipped cream; more on that below.

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