Almond Cake With Roasted Pineapple And Vanilla Cream Recipes

ROASTED PINEAPPLE

Steps:

• Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
• Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
• Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
• Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
• Serve warm or at room temperature.

ALMOND CAKE WITH ROASTED PINEAPPLE AND VANILLA CREAM

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top.
• Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.)
• For vanilla cream:
• Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
• For pineapple:
• Preheat oven to 375°F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375°F oven for 10 minutes before continuing.)
• Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.

COCONUT-ALMOND CREAM CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper. Sift together flour, baking powder, and salt in a very large bowl. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans. Bake 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

PINEAPPLE ALMOND CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350^F.
• Butter and flour 13x9x2 inch baking pan.
• Combine the flour, baking soda, ginger, and salt in a medium bowl.
• In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy.
• Mix in 1/2 cup of the almonds and the pineapple with syrup.
• Gradually add the flour mixture and transfer to the baking pan.
• Bake until a tester comes out clean, about 40 minutes.
• Cool on a rack about 20 minutes.
• Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended.
• Spread over warm cake and sprinkle with remaining almonds.

WHITE CHOCOLATE PINEAPPLE CAKE

Steps:

• Line two 7 inch (18 cm) pans with plastic wrap.
• Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
• Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
• Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
• Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.
• In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
• Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough. Refrigerate the dough for about 30 minutes before baking.
• Preheat the oven to 350F (180C).
• Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.
• Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g).
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
• Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
• Divide the sponge cake into 3 layers.
• Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
• Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
• Add one layer of pineapple jelly over the frosting.
• Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
• Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
• Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!

PINEAPPLE TOASTED ALMOND CAKE

Steps:

• Grease or line with parchment paper a 8 x 8 baking pan.
• Add to large bowl flour, sugar, eggs, baking soda, vanilla, pineapple with juice, and salt. Blend about 3 minutes or until well incorporated.
• Pour into pan and bake at 350 degrees for 35-40 minutes, or until lightly browned on top.
• Remove from oven and cool 10 minutes.
• In the meantime, with hand held or stand mixer beat the butter, cream cheese, vanilla, gradually adding confectioners' sugar. Beat until frosting is light and fluffy.
• Remove cake from pan to a wire cooling rack to completely cool before frosting.
• Frost and sprinkle with toasted almonds.

ALMOND CAKE WITH ROASTED PINEAPPLE AND VANILLA CREAM RECIPE | EPICURIOUS.COM

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top.
• Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.)
• For vanilla cream:
• Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
• For pineapple:
• Preheat oven to 375°F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375°F oven for 10 minutes before continuing.)
• Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.