HOW TO MAKE ALMOND CAKE RECIPES

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BEST SPANISH ALMOND CAKE (TARTA DE SANTIAGO) RECIPE - HO…



Best Spanish Almond Cake (Tarta de Santiago) Recipe - Ho… image

This flourless cake from Galicia, Spain, is traditionally made with separated eggs and flavored with citrus and/or cinnamon. We liked it made more simply, with...

Provided by 177MILKSTREET.COM

Yield 8 Servings

Number Of Ingredients 8

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

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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