HOW TO MAKE ALMOND FILLING | JUST A PINCH RECIPES
There are differences between, Almond Paste, Almond Filling and Mazipan. I get sick of running out of things when I am in the middle of something or going to the store and the store doesn't have the item. This is where I got the recipe for this. http://www.food.com/recipe/danish-almond-filling-54148
Provided by Bonnie Beck @sailboat
Categories Other Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Number Of Ingredients 5
Steps:
- Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides.
- Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary.
- Add almond extract and 2 Tbl of the beaten egg white. Process until mixed.
- Store in airtight container in the refrigerator until needed (up to 1 week).
- Bring to room temperature before using.
RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
Rick Stein's Clementine, Almond and Olive Oil Cake, as seen on his BBC series, The Road to Mexico, is a perfectly moist cake and an ode to Californian citrus fruit.
Provided by Rick Stein
Yield Serves 8
Steps:
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
More about "how to make almond oil recipes"
RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
From thehappyfoodie.co.uk
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
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