ALMOND CAKE TOPPING RECIPES
ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING RECIPE ...
Make and share this Almond Butter Cake With Crunchy Almond Topping recipe from Food.com.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
- In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
- Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
- Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
- Cut into wedges and serve warm, chilled, or at room temperature.
Nutrition Facts : Calories 327.7, FatContent 14, SaturatedFatContent 6.4, CholesterolContent 67.5, SodiumContent 138.8, CarbohydrateContent 46.7, FiberContent 1.3, SugarContent 31.4, ProteinContent 4.8
SPONGE CAKE WITH CRUNCHY ALMOND TOPPING RECIPE - FOOD.COM
Make and share this Sponge Cake With Crunchy Almond Topping recipe from Food.com.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 cake, 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 175°C Grease and line bottom of a 8" round or square tin.
- Sift flour, salt and baking powder.
- Using electric beaters, beat eggs for 3-4 mins on high speed. Add white sugar and continue to beat until light, fluffy and increased in volume. Add flour mixture to egg mixture, blending until just combined, on low speed.
- Bring 1/2 cup milk and 1 tbsp butter to boil. Add to batter and beat to combine.
- Pour into tin and bake 25-35 mins until cake
- sides shrink from sides of the pan and a skewer inserted in the middle comes out clean.
- Remove cake from oven and prick all over with a wooden skewer. Remember to poke the holes all the way to the bottom of the cake because you want the sauce to seep all the way through when it is poured over the cake.
- Combine all the topping ingredients, except the almonds/coconut in a small saucepan. over medium-low heat, stir with a wooden spoon until the butter melts and mixture is smooth. Stir in almonds and coconut and take sauce off the heat. Quickly pour over the cake whilst it’s hot.
- Set your oven to grill and place cake under grill. Grill for 2-3 minutes until topping is caramelized and golden brown. (check on this every 10-15 seconds because if the grill is too hot, the almonds may burn)
- Leave the cake to cool in its tin so that the sauce can soak through the crumb. Once completely cool, carefully turn over onto a wire rack, peel off paper and turn back onto a serving plate or even back into the tin. Store cake at room temperature in an airtight container for 3-4 days.
Nutrition Facts : Calories 2536.9, FatContent 82.8, SaturatedFatContent 35.7, CholesterolContent 555.5, SodiumContent 1022.2, CarbohydrateContent 420.9, FiberContent 8.8, SugarContent 315.3, ProteinContent 40.9
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This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.
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Calories 363.3 calories per serving
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SPONGE CAKE WITH CRUNCHY ALMOND TOPPING RECIPE - FOOD.COM
Make and share this Sponge Cake With Crunchy Almond Topping recipe from Food.com.
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Total Time 40 minutes
Calories 2536.9 per serving
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Total Time 40 minutes
Calories 2536.9 per serving
- Leave the cake to cool in its tin so that the sauce can soak through the crumb. Once completely cool, carefully turn over onto a wire rack, peel off paper and turn back onto a serving plate or even back into the tin. Store cake at room temperature in an airtight container for 3-4 days.
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This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.
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Reviews 4.7
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