Almond Cake Recipe?!
Answers:
Norwegian Almond Cake ---
INGREDIENTS
5 egg yolks
2/3 cup white sugar
1/2 cup heavy cream
2/3 cup butter
5 egg whites
1 2/3 cups confectioners' sugar
1 teaspoon baking powder
2 cups finely chopped almonds
DIRECTIONS
In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar!. Stir in the heavy cream!. Cook and stir until the mixture is very thick!. A few drops dribbled onto the surface should be visible!. Remove from heat, and stir in the butter until completely incorporated!. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight!.
Preheat the oven to 400 degrees F (200 degrees C)!. Grease a 9 inch springform pan!.
In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak!. In a separate bowl, stir together the almonds, baking powder and confectioners' sugar!. Fold into the egg whites until well blended!. Pour the batter into the prepared pan!.
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly!. Cool cake, then remove from the pan!. Spread the custard on top, and serve!.
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Glazed Almond Bundt Cake ---
INGREDIENTS
1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 2/3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 10 inch Bundt pan!. Mix together the flour, baking powder, salt and ground almonds!. Set aside!.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy!. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla!. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated!. Pour batter into prepared pan!.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Cool for 10 minutes and invert on a wire rack!. Cool 10 minutes longer!. Place rack on waxed paper!. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake!. Www@FoodAQ@Com
INGREDIENTS
5 egg yolks
2/3 cup white sugar
1/2 cup heavy cream
2/3 cup butter
5 egg whites
1 2/3 cups confectioners' sugar
1 teaspoon baking powder
2 cups finely chopped almonds
DIRECTIONS
In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar!. Stir in the heavy cream!. Cook and stir until the mixture is very thick!. A few drops dribbled onto the surface should be visible!. Remove from heat, and stir in the butter until completely incorporated!. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight!.
Preheat the oven to 400 degrees F (200 degrees C)!. Grease a 9 inch springform pan!.
In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak!. In a separate bowl, stir together the almonds, baking powder and confectioners' sugar!. Fold into the egg whites until well blended!. Pour the batter into the prepared pan!.
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly!. Cool cake, then remove from the pan!. Spread the custard on top, and serve!.
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Glazed Almond Bundt Cake ---
INGREDIENTS
1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 2/3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 10 inch Bundt pan!. Mix together the flour, baking powder, salt and ground almonds!. Set aside!.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy!. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla!. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated!. Pour batter into prepared pan!.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Cool for 10 minutes and invert on a wire rack!. Cool 10 minutes longer!. Place rack on waxed paper!. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake!. Www@FoodAQ@Com
I've made this recipe many times, and it's really awesome!
Almond Cake
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
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!.
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Almond Cake
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
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!.
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I got the classic for you!
Cherry Almond Cake
INGREDIENTS (Nutrition)
* 2 cups halved red candied cherries
* 1/2 cup blanched slivered almonds
* 1/2 cup cake flour
* 1 cup butter, softened
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 4 eggs
* 1 3/4 cups cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/3 cup milk
DIRECTIONS
1!. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated!.
2!. In another bowl, combine 1 3/4 cups flour, baking powder, and salt!. Stir well to blend!.
3!. Cream butter or margarine, sugar, and flavorings together until light and fluffy!. Add eggs one at a time, beating for one minute with mixer on high speed after each addition!. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture!. Stir in floured fruits and nuts!. Spread batter into greased and floured bundt or tube pan!.
4!. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean!. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely!. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen!.
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Cherry Almond Cake
INGREDIENTS (Nutrition)
* 2 cups halved red candied cherries
* 1/2 cup blanched slivered almonds
* 1/2 cup cake flour
* 1 cup butter, softened
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 4 eggs
* 1 3/4 cups cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/3 cup milk
DIRECTIONS
1!. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated!.
2!. In another bowl, combine 1 3/4 cups flour, baking powder, and salt!. Stir well to blend!.
3!. Cream butter or margarine, sugar, and flavorings together until light and fluffy!. Add eggs one at a time, beating for one minute with mixer on high speed after each addition!. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture!. Stir in floured fruits and nuts!. Spread batter into greased and floured bundt or tube pan!.
4!. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean!. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely!. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen!.
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ALMOND CAKE IN A CRUST
Ingredients
2-3/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cut up
3 eggs, separated
3/4 cup peach, strawberry, or raspberry preserves
3/4 cup sugar
1/2 cup finely chopped almonds
1-1/2 teaspoons baking powder
1/2 cup milk
1/3 cup cooking oil
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2 cups fresh, frozen, or canned cut up peaches, strawberries, or raspberries, drained
Sweetened whipped cream
Directions
Preheat oven to 350 degree F!. In a medium bowl combine 1-1/2 cups of the flour, 2 tablespoons sugar, and 1/4 teaspoon salt!. Using a pastry blender, cut in butter until pieces are pea-size!. Stir together 1 of the egg yolks and 1 tablespoon water!. Sprinkle over flour mixture and toss with a fork to combine (mixture will be crumbly)!. Press crumb mixture on the bottom and up sides of a greased 9x2-inch round cake pan or springform pan!. Spread 1/4 cup of the preserves over the bottom crust; set aside!.
For batter, in a large bowl combine remaining 1-1/4 cups flour, the 3/4 cup sugar, almonds, baking powder, and 1/2 teaspoon salt!. In a small bowl combine remaining 2 egg yolks, milk, oil, and vanilla!. Add to flour mixture, stirring just until combined; set aside!.
In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight)!. Fold egg whites into flour mixture!. Pour into crumb-lined pan!.
Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean!. Cool on a wire rack 15 minutes!. Remove from pan; cool on wire rack!.
Place cake on serving plate, crust side down!. Spread top of cake with half of the remaining preserves!. Arrange fruit atop cake!. Heat remaining preserves over low heat until melted!. Drizzle over fruit!. Serve with whipped cream!. Makes 8 servings!.
ALMOND POUND CAKE
Ingredients
1 cup butter
1 8-oz!. pkg!. cream cheese
6 eggs
3 cups all-purpose flour
1 tsp!. baking powder
1/4 tsp!. salt
2-1/4 cups sugar
1 tsp!. almond extract
1 recipe Almond Glaze, below
Directions
Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes!. Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside!. Combine flour, baking powder, and salt!. Set aside!. Preheat oven to 325 degrees F!.
In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened!. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy!. Add almond extract!. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently!. Gradually add flour mixture, beating on low speed just until combined!. Spoon batter into prepared pan!.
Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean!. Cool in pan on wire rack 15 minutes!. Remove from pan!. Cool thoroughly on wire rack about 2 hours!. Top cake with glaze!. Let stand 30 minutes to allow glaze to set!. Makes 16 servings!.
Almond Glaze: In small mixing bowl beat together 1-1/2 cups sifted powdered sugar, 3 ounces softened cream cheese, 1/2 teaspoon almond extract, and 1 to 2 tablespoons milk to make of glazing consistency!.
ALMOND CAKE
Ingredients:
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
8 oz!. almond paste
3 eggs
1 Tablespoon Kirsch or Triple Sec
1/4 teaspoon almond extract
1/3 teaspoon baking powder
Powdered sugar to dust cake
1/4 cup all-purpose flour
RASPBERRY SAUCE:
1 (12 oz!.) pkg!. frozen raspberries, thawed
2 tbsp!. sugar!.
Preheat oven to 350 degrees!. Generously butter and flour an 8 inch round cake pan!. Combine sugar, butter and almond paste in medium mixing bowl and blend well!. Beat in eggs, Triple Sec and almond extract!. Add flour and baking powder beating until just mixed through, do not over beat!. Bake about 40 to 50 minutes until toothpick comes out clean!. Cool!. Invert on serving plate and dust lightly with powdered sugar!.
SAUCE: Combine raspberries with sugar and puree in blender!. Press through a sieve to remove seeds!. Serve sauce with almond cake!.
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Ingredients
2-3/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cut up
3 eggs, separated
3/4 cup peach, strawberry, or raspberry preserves
3/4 cup sugar
1/2 cup finely chopped almonds
1-1/2 teaspoons baking powder
1/2 cup milk
1/3 cup cooking oil
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2 cups fresh, frozen, or canned cut up peaches, strawberries, or raspberries, drained
Sweetened whipped cream
Directions
Preheat oven to 350 degree F!. In a medium bowl combine 1-1/2 cups of the flour, 2 tablespoons sugar, and 1/4 teaspoon salt!. Using a pastry blender, cut in butter until pieces are pea-size!. Stir together 1 of the egg yolks and 1 tablespoon water!. Sprinkle over flour mixture and toss with a fork to combine (mixture will be crumbly)!. Press crumb mixture on the bottom and up sides of a greased 9x2-inch round cake pan or springform pan!. Spread 1/4 cup of the preserves over the bottom crust; set aside!.
For batter, in a large bowl combine remaining 1-1/4 cups flour, the 3/4 cup sugar, almonds, baking powder, and 1/2 teaspoon salt!. In a small bowl combine remaining 2 egg yolks, milk, oil, and vanilla!. Add to flour mixture, stirring just until combined; set aside!.
In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight)!. Fold egg whites into flour mixture!. Pour into crumb-lined pan!.
Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean!. Cool on a wire rack 15 minutes!. Remove from pan; cool on wire rack!.
Place cake on serving plate, crust side down!. Spread top of cake with half of the remaining preserves!. Arrange fruit atop cake!. Heat remaining preserves over low heat until melted!. Drizzle over fruit!. Serve with whipped cream!. Makes 8 servings!.
ALMOND POUND CAKE
Ingredients
1 cup butter
1 8-oz!. pkg!. cream cheese
6 eggs
3 cups all-purpose flour
1 tsp!. baking powder
1/4 tsp!. salt
2-1/4 cups sugar
1 tsp!. almond extract
1 recipe Almond Glaze, below
Directions
Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes!. Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside!. Combine flour, baking powder, and salt!. Set aside!. Preheat oven to 325 degrees F!.
In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened!. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy!. Add almond extract!. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently!. Gradually add flour mixture, beating on low speed just until combined!. Spoon batter into prepared pan!.
Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean!. Cool in pan on wire rack 15 minutes!. Remove from pan!. Cool thoroughly on wire rack about 2 hours!. Top cake with glaze!. Let stand 30 minutes to allow glaze to set!. Makes 16 servings!.
Almond Glaze: In small mixing bowl beat together 1-1/2 cups sifted powdered sugar, 3 ounces softened cream cheese, 1/2 teaspoon almond extract, and 1 to 2 tablespoons milk to make of glazing consistency!.
ALMOND CAKE
Ingredients:
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
8 oz!. almond paste
3 eggs
1 Tablespoon Kirsch or Triple Sec
1/4 teaspoon almond extract
1/3 teaspoon baking powder
Powdered sugar to dust cake
1/4 cup all-purpose flour
RASPBERRY SAUCE:
1 (12 oz!.) pkg!. frozen raspberries, thawed
2 tbsp!. sugar!.
Preheat oven to 350 degrees!. Generously butter and flour an 8 inch round cake pan!. Combine sugar, butter and almond paste in medium mixing bowl and blend well!. Beat in eggs, Triple Sec and almond extract!. Add flour and baking powder beating until just mixed through, do not over beat!. Bake about 40 to 50 minutes until toothpick comes out clean!. Cool!. Invert on serving plate and dust lightly with powdered sugar!.
SAUCE: Combine raspberries with sugar and puree in blender!. Press through a sieve to remove seeds!. Serve sauce with almond cake!.
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