GROUND ALMOND CAKE RECIPES
APPLE & ALMOND CAKE RECIPE - BBC GOOD FOOD
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
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
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.
Provided by Amanda Hesser
Total Time 1 hours 45 minutes
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- 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.
Nutrition Facts : @context http//schema.org, Calories 661, UnsaturatedFatContent 16 grams, CarbohydrateContent 76 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 19 grams, SodiumContent 326 milligrams, SugarContent 49 grams, TransFatContent 1 gram
More about "ground almond cake recipes"
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
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.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
From cooking.nytimes.com
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.
See details
BEST ALMOND CAKE - HOW TO MAKE ALMOND CAKE
This Almond Cake from Delish.com has a wonderfully light texture and just so happens to be gluten-free, made with almond flour and eggs.
From delish.com
Reviews 5
Total Time 45 minutes
Category dairy-free, gluten-free, birthday party, dinner party, dessert
Cuisine American
From delish.com
Reviews 5
Total Time 45 minutes
Category dairy-free, gluten-free, birthday party, dinner party, dessert
Cuisine American
- Pour batter into prepared pan and bake until golden all over and firm on top, 30 to 35 minutes. Run a knife around the edges to loosen and let cool before serving with any of the toppings listed above.
See details
APPLE & ALMOND CAKE RECIPE - BBC GOOD FOOD
This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil – and it’s gorgeous
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Calories 377 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Calories 377 calories per serving
- 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.
See details
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.
See details
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
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.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
From cooking.nytimes.com
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.
See details
BEST ALMOND CAKE - HOW TO MAKE ALMOND CAKE
This Almond Cake from Delish.com has a wonderfully light texture and just so happens to be gluten-free, made with almond flour and eggs.
From delish.com
Reviews 5
Total Time 45 minutes
Category dairy-free, gluten-free, birthday party, dinner party, dessert
Cuisine American
From delish.com
Reviews 5
Total Time 45 minutes
Category dairy-free, gluten-free, birthday party, dinner party, dessert
Cuisine American
- Pour batter into prepared pan and bake until golden all over and firm on top, 30 to 35 minutes. Run a knife around the edges to loosen and let cool before serving with any of the toppings listed above.
See details
POLENTA CAKE RECIPES - BBC GOOD FOOD
Distinctive Italian-inspired cakes.
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From bbcgoodfood.com
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OLIVE OIL CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Calories 279 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Calories 279 calories per serving
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
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EASY ALMOND CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Apr 28, 2011 · With this cake, I make a glorious pink apple puree. Either go for apples stewed in blood-orange juice (wonderful around February when the tarocchi are in) which gives a tenderly coral tint, adding a cinnamon stick or 1/2 - 1 teaspoon of ground …
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APPLE AND ALMOND CAKE | NIGELLA'S RECIPES | NIGELLA LAWS…
Remove from the fridge about an hour before serving to let the cake come up to room temperature. To freeze, wrap the cake tightly in a double layer of food wrap and a layer of foil. Freeze for up to 3 months. Unwrap, cover loosely and thaw overnight in the fridge and remove about an hour before serving, to let the cake …
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ALMOND CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Apr 20, 2018 · This is the easiest Almond Cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. ... and beat the whole eggs with the sugar 5-10 minutes, which increased the volume considerably. Added the ground almonds, zest and almond …
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ALMOND CAKE - DAVID LEBOVITZ
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ALMOND CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Apr 20, 2018 · This is the easiest Almond Cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. ... and beat the whole eggs with the sugar 5-10 minutes, which increased the volume considerably. Added the ground almonds, zest and almond …
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JO PRATT'S ALMOND, OLIVE OIL AND ORANGE CAKE - NZ HERALD
Heat the oven to 160°C/140°C fan. Brush a 22cm loose-bottomed or springform cake tin with oil and line the base with baking parchment. To make the cake, put the eggs and sugar in a large bowl ...
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EASY ALMOND CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Apr 28, 2011 · With this cake, I make a glorious pink apple puree. Either go for apples stewed in blood-orange juice (wonderful around February when the tarocchi are in) which gives a tenderly coral tint, adding a cinnamon stick or 1/2 - 1 teaspoon of ground …
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APPLE AND ALMOND CAKE | NIGELLA'S RECIPES | NIGELLA LAWS…
Remove from the fridge about an hour before serving to let the cake come up to room temperature. To freeze, wrap the cake tightly in a double layer of food wrap and a layer of foil. Freeze for up to 3 months. Unwrap, cover loosely and thaw overnight in the fridge and remove about an hour before serving, to let the cake …
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