Almond Cake With Blueberry Coulis Recipes

EASY BLUEBERRY ALMOND CAKE

Steps:

• Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, then set aside.
• In a large bowl, whisk together both flours, baking powder, salt, and set aside.
• In another medium-sized bowl: combine eggs, sugar, milk, extract, and oil. Stir together to fully combine. Pour wet ingredients into the dry ingredients and mix together until just combined.
• Gently fold in blueberries into the mixture and pour cake batter into prepared cake pan.
• Bake cake for 40 minutes or until toothpick inserted into the center of cake comes out clean.
• Transfer cake to a wire rack to cool completely before frosting.

ALMOND CAKE WITH BLUEBERRY COMPOTE

Steps:

• Almond Cake Instructions Preheat oven to 350 degrees. Combine egg yolks and ½ cup sugar in a mixing bowl. Beat at high speed until thick and creamy. Mixture will lighten in color to a light yellow. In a separate bowl, combine almond flour, citrus zest and salt. Fold egg yolk mixture into the almond flour, using a spatula, until well combined. In another bowl, combine the egg whites with the remaining 2 tablespoons sugar. Beat on high speed for about 2 minutes or until soft peaks form. Fold egg whites carefully with a spatula, a little at a time, into the almond flour mixture. Scrape gently from the bottom of the bowl, mixing until cake batter has an even consistency. Butter a 9" cake pan or springform pan. Line the bottom with a sheet of parchment or wax paper. Pour cake batter into pan and bake for approximately 30 minutes, or until the top of the cake is firm to the touch. Cool cake and serve with blueberry compote.
• Blueberry Compote Instructions Combine half of the blueberries with water, sugar and lemon zest in a heavy-bottomed 1 quart pot, and place over medium high heat for about 5-6 minutes, stirring as needed. Add remaining blueberries and cook another 2-3 minutes. Remove from heat and add lemon juice and salt. When cool, remove lemon zest.

ALMOND CAKE WITH BLUEBERRY COULIS RECIPE

Steps:

• Preheat the oven to 175°C (350°F) and line a 23-cm (9-inch) round cake pan with parchment paper.
• Using a mixer or a food processor, cream together the butter and sugar until fluffy.
• If the almond paste is fresh and feels flexible, cut it in small dice. If the package has been open for a while and the past has hardened, grate it using the large holes of a grater.
• Add the almond paste to the butter-sugar mixture and beat well to incorporate fully. Add the egg yolks and beat again to incorporate. Add the yogurt and almond extract, and beat again until blended.
• In a medium mixing-bowl, sift together the flour, baking soda and salt. Fold the flour mixture into the batter, mixing just until blended.
• Pour the batter into the prepared pan, level the surface, and insert in the oven. After 30 minutes, place a piece of parchment paper over the cake to prevent it from coloring too much, and bake for another 15 minutes. Turn the oven off and leave the cake in for a final 15 minutes.
• Transfer to a rack to cool for 15 to 20 minutes. Lift the cake carefully out of the pan and allow to cool completely.
• Dust with confectioner's sugar and serve with blueberry coulis (recipe below) if desired.
• In a medium saucepan, combine the blueberries, water and syrup. Bring to a simmer, cook for 2 minutes, then remove from the heat and let cool.
• Put on an apron (really, allow me to insist) and use a blender or an immersion blender to purée the mixture. Add a little more water to thin it out if necessary. Taste and decide if it needs a little sweetening, depending on what you'll serve it with.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY-ALMOND CAKE WITH LEMON CURD

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
• Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
• Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
• Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
• Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

BLUEBERRY ALMOND CAKE + VIDEO

Steps:

• Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray. Set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
• Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries.
• Using a spatula, pour and smooth batter into prepared pan. Sprinkle almonds on top.
• Bake for 40-45 minutes until a toothpick comes out clean.
• Allow to cool completely before serving, or the cake will crack. If you can't wait, just know it will taste amazing!