MEXICAN ALMOND CAKE RECIPES

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MEXICAN ORANGE-ALMOND CAKE - BIGOVEN.COM



Mexican Orange-Almond Cake - BigOven.com image

""

Total Time 1 hours

Prep Time 30 minutes

Yield 8

Number Of Ingredients 11

1 tb Sugar
1 Egg -- Large
2 tb Orange Liqueur
1 c Sugar
1 1/4 c Flour -- All-Purpose
1 1/2 ts Baking Powder
1/4 c Almonds -- Sliced
1/2 ts Salt
3/4 c milk
1/3 c Shortening -- Vegetable
2 ts Orange Peel -- Grated

Steps:

  • "Heat oven to 350 degrees. Grease and flour a round pan, 9x1 1/2 inches or a pan of 8x8x2 inches. Beat all ingredients except almonds, 1 tablespoon sugar and the liqueur in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pan and sprinkle the top with almonds. Bake until wooden pick inserted in center comes out clean. Round pan will take about 40 minutes, square pan about 40-45 minutes. Sprinkle with 1 tablespoon sugar and then drizzle with the liqueur. Cool 10-15 minutes. Remove from pan and cool completely before cutting. This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top. Jo Anne Merrill Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip"

Nutrition Facts : Calories 321 calories, FatContent 0.124884375 g, CarbohydrateContent 80.3901 g, CholesterolContent 0.4575 mg, FiberContent 0.101100000025705 g, ProteinContent 0.23064375 g, SaturatedFatContent 0.0755596875 g, ServingSize 1 1 Serving (90g), SodiumContent 70.6215624999706 mg, SugarContent 80.2889999999743 g, TransFatContent 0.00510000000000001 g

MEXICAN CHOCOLATE AND ALMOND CAKE - BIGOVEN.COM



Mexican Chocolate And Almond Cake - bigoven.com image

""

Total Time 1 hours

Prep Time 30 minutes

Yield 1

Number Of Ingredients 18

3 Oranges; peel and white pith
1 2/3 c Sliced almonds; toasted
6 tb Sugar
5 Eggs separated
1/4 ts Ground cinnamon
; ounces)
4 1/2 oz Semisweet chocolate; chopped
1 ts Ground cinnamon
SAUCE
Ground cinnamon
4 oz Semisweet chocolate; chopped
1 1/2 tb Sugar
2 1/2 ts Orange Peel Grated
1/2 c Chilled whipping cream
; removed, sliced
1/2 c Half and half
CAKE
; into rounds

Steps:

  • "For cake: Preheat oven to 350F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.) For sauce: Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.) Whip cream and sugar until peaks form. Cut cake into squares and place on plates. Top each square with mound of whipped cream. Sprinkle with cinnamon and drizzle with chocolate sauce. Arrange orange slices in front of cake squares. Bon Appetit March 1993 "

Nutrition Facts : Calories 3617 calories, FatContent 196.5303 g, CarbohydrateContent 308.441925 g, CholesterolContent 5541.44 mg, FiberContent 2.25574996948242 g, ProteinContent 167.077875 g, SaturatedFatContent 83.7106725 g, ServingSize 1 1 Serving (2604g), SodiumContent 1895.295 mg, SugarContent 306.186175030518 g, TransFatContent 24.5884625 g

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MEXICAN CHOCOLATE AND ALMOND CAKE - BIGOVEN.COM
""
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine Mexican
Calories 3617 calories per serving
  • "For cake: Preheat oven to 350F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.) For sauce: Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.) Whip cream and sugar until peaks form. Cut cake into squares and place on plates. Top each square with mound of whipped cream. Sprinkle with cinnamon and drizzle with chocolate sauce. Arrange orange slices in front of cake squares. Bon Appetit March 1993 "
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