APPLE ALMOND CAKE RECIPE RECIPES

Name: Apple & almond cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 125ml (½ cup) olive oil; 140g (½ cup) maple syrup or agave syrup; 2 eggs; 130g (1/2 cup) apple sauce (shop-bought or homemade); 185g (2 cups) ground almonds; 1 tsp baking powder; 1 tsp cinnamon; 1 apple , skin-on, cored and diced; tiny splash olive oil; 1 tbsp maple syrup; ½ tsp cinnamon

APPLE & ALMOND CAKE RECIPE | BBC GOOD FOOD

Apple & almond cake recipe | BBC Good Food image

This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil – and it’s gorgeous

Provided by Emma Freud

Categories Afternoon tea, Dessert, Treat

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 11

Ingredients

125ml (½ cup) olive oil
140g (½ cup) maple syrup or agave syrup
2 eggs
130g (1/2 cup) apple sauce (shop-bought or homemade)
185g (2 cups) ground almonds
1 tsp baking powder
1 tsp cinnamon
1 apple , skin-on, cored and diced
tiny splash olive oil
1 tbsp maple syrup
½ tsp cinnamon

Steps:

Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
While it’s cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

Nutrition Facts : Calories 377 calories, FatContent 30 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.2 milligram of sodium

CRANBERRY-ALMOND POUND CAKE RECIPE: HOW TO MAKE IT

Cranberry-Almond Pound Cake Recipe: How to Make It image

When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1/2 cup dried cranberries
1/4 cup amaretto
4 ounces almond paste
1 cup plus 2 tablespoons unsalted butter, softened and divided
2-1/4 cups sugar, divided
6 large eggs, room temperature
1/2 teaspoon almond extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen cranberries
GLAZE:
1-1/4 cups confectioners' sugar
5 teaspoons 2% milk
2 teaspoons amaretto
Sugared cranberries and sliced almonds, toasted, optional

Steps:

In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

Nutrition Facts : Calories 465 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 66g carbohydrate (46g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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