ALMOND CAKE RECIPE RECIPES
FLOURLESS CHOCOLATE & ALMOND CAKE RECIPE | BBC GOOD FOOD
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free – just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins – it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, FatContent 37 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
FLOURLESS CHOCOLATE & ALMOND CAKE RECIPE | BBC GOOD FOOD
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free – just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins – it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, FatContent 37 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
More about "almond cake recipe recipes"
FLOURLESS CHOCOLATE & ALMOND CAKE RECIPE | BBC GOOD FOOD
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free – just ensure your cocoa powder and chocolate are, too
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Calories 473 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Calories 473 calories per serving
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins – it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
See details
CHERRY ALMOND LOAF CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake …
From nigella.com
From nigella.com
See details
CHERRY ALMOND LOAF CAKE | NIGELLA'S RECIPES | NIGELLA LAWS…
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake …
From nigella.com
From nigella.com
See details
CHERRY ALMOND LOAF CAKE | NIGELLA'S RECIPES | NIGELLA LAWS…
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake …
From nigella.com
From nigella.com
See details
