ALMOND POUND CAKE WITH ALMOND FLOUR RECIPES
ALMOND POUND CAKE RECIPE - FOOD.COM
Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Butter and flour a loaf pan or small square pan (8"x8").
- Cream the butter and sugar.
- Beat in the eggs one at a time.
- Beat in the almond extract and the water.
- Stir together the flour, ground almonds and baking powder.
- Stir this into the wet ingredients.
- Pour evenly into the prepared pan.
- Bake for 45 minutes for a loaf pan.
- Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
Nutrition Facts : Calories 403.3, FatContent 25.1, SaturatedFatContent 12, CholesterolContent 115.5, SodiumContent 320.1, CarbohydrateContent 39.9, FiberContent 1.9, SugarContent 25.6, ProteinContent 6.7
WHITE ALMOND SOUR CREAM CAKE- A SCRATCH ... - MY CAKE S…
This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
- In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
- Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
- Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
- It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
- Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter
More about "almond pound cake with almond flour recipes"
ALMOND CAKE RECIPE - EPICURIOUS
_Tarta de Santiago—Galicia_
This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it.
When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine.
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From epicurious.com
Reviews 3.8
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Reviews 3.8
- 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.
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ALMOND CAKE RECIPE - EPICURIOUS
_Tarta de Santiago—Galicia_
This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it.
When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine.
The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.
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Reviews 3.8
From epicurious.com
Reviews 3.8
- 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.
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Reviews 4.8
Total Time 60 minutes
Category Dessert
Cuisine American
Calories 179 kcal per serving
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CLAUDIA RODEN’S ORANGE AND ALMOND CAKE - NYT COOKING
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
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Reviews 5
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Reviews 5
Total Time 3 hours
Calories 274 per serving
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
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ALMOND CAKE RECIPE - EPICURIOUS
_Tarta de Santiago—Galicia_
This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it.
When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine.
The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.
From epicurious.com
Reviews 3.8
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Reviews 3.8
- 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.
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Category Dessert
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Reviews 4.8
Total Time 60 minutes
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Calories 179 kcal per serving
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Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
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Reviews 5
Total Time 3 hours
Calories 274 per serving
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Reviews 5
Total Time 3 hours
Calories 274 per serving
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
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Oct 13, 2016 · Perfect Every Time – Almond Pound Cake – tender and buttery, this pound cake is always a winner. Great toasted, served plain, with ice cream or added to trifles or as a layer in an ice cream freezer cake.
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I made this cake for a birthday party. I also made a chocolate cake for the same party. This one was the favorite out of the two for everyone. I didn't add almond because I didn't have any so I doubled the vanilla. Delicious! It's more like a pound cake with out all the fuss of making an actual pound cake.
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