ALMOND CAKE
Provided by Claudia Roden
Categories Cake Dessert Bake Easter Mother's Day Almond Spring Summer Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
FLUFFY ALMOND FLOUR CAKE
A light and fluffy almond flour cake that proves once and for all that nut-based baked goods need not be heavy or dry.
Provided by Vered DeLeeuw
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
- In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over mix the batter - overworked batter can cause the middle of the cake to collapse as it cools.
- Use a spatula to transfer the batter into the prepared pan.
- Bake until fragrant and set and a toothpick inserted in center comes out clean, 22-25 minutes.
- Cool the cake, in the pan on a cooling rack, for 10 minutes. Then invert it onto the cooling rack and cool for 20 more minutes before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 233 kcal, Carbohydrate 22 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, Sodium 188 mg, Fiber 3 g, Sugar 18 g
RECIPES
There's something special about Baking Mad's almond cake recipe that guarantees a delicious moist and extremely moreish afternoon treat.
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Step 1:Preheat the oven to 180°C (160°C fan / gas mark 4). Grease and line the base of a 15cm round cake tin.Step 2:Beat the butter and sugar until light and creamy. Add the egg yolks one at a time and stir in with the almond extract. Beat well.Step 3:Sieve in the self-raising flour and ground almonds and mix gently. Beat the egg whites in a clean, grease-free bowl until very stiff and then fold into the mixture.Step 4:Bake for 50-60 minutes or until a skewer inserted into the cake comes out clean.
ALMOND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, almond flour, baking powder, powdered sugar
Provided by Sophia Saxonhouse
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350*F and grease a 9-inch (22 cm)round pan with butter.
- In a stand mixing bowl fitted with the paddle attachment, cream the butter and
- sugar until light and fluffy, 2-3 minutes.
- Add in eggs one at time, fully incorporating after each addition and to this, beat in vanilla and almond extract.
- Slowly add in almond flour and baking powder until fully incorporated.
- Pour almond cake into the pan and bake for 20-25 minutes, until a toothpick comes out clean.
- Let rest for 20 minutes, and then flip onto a cake stand.
- Dust with powdered sugar and serve!
- Enjoy!
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