CAKE MADE WITH ALMOND FLOUR RECIPES
SIMPLE KETO ALMOND FLOUR CAKE - ONLY 4 INGREDIENTS ...
A delicious cake that is ready fast and made with only 4 ingredients.
Provided by Matt Gaedke
Categories Dessert
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Line an 8 inch spring form pan with parchment paper, set aside.
- In a bowl, mix together the almond flour, erythritol, and lemon zest. Add the egg yolks and mix until a tough dough form.
- In a separate bowl, add the egg whites and beat until soft peaks are achieved.
- Add half of the beaten egg whites to the almond flour dough, and mix well until the dough becomes looser.
- Next, add the remaining beaten egg whites, and gently fold the mixture, being careful to not knock the air out of the batter.
- Transfer the batter to the lined baking pan. If desired, sprinkle the coconut chips or sliced almonds on top.
- Bake for 25-30 minutes, or until golden around the edges and tender in the center.
- Remove the cake from the oven and allow to cool for 15 minutes.
- Sprinkle with powdered sweetener and serve.
Nutrition Facts : Calories 155 kcal, CarbohydrateContent 5 g, ProteinContent 8 g, FatContent 13 g, SaturatedFatContent 2 g, FiberContent 2 g, ServingSize 1 serving
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.
Provided by Claudia Roden
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- 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 - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.
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