PROFESSIONAL CAKE RECIPE RECIPES
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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.
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
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING RECIPE ...
The flavor and consistancy is perfect. It's so smooth and creamy. The recipe does yeild a small amount if you're trying to ice a cake. With one recipe I was able to spead a generous amount between …
From allrecipes.com
From allrecipes.com
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CARROT CAKE III RECIPE | ALLRECIPES
The full recipe makes 14 jumbo cupcakes. Update 3 (half recipe): Use 1/2 cup of oil and use 1.75 cups of shredded carrots. This makes 11 regular sized cupcakes which took approximately 20 minutes to bake. Update 3: Made a traditional cake with this recipe (full recipe). The cake …
From allrecipes.com
From allrecipes.com
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MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
Mar 23, 2015 · The carrot cake was absolutely delicious, but the cream cheese frosting was runny. I used the carrot cake cupcake and cream cheese frosting recipe earlier in the week to make a three layer 6-inch cake. It turned out beautifully. I compared the frosting recipes for the cupcakes and the cake …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CHOCOLATE FUDGE BUNDT CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F. To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until …
From kingarthurbaking.com
From kingarthurbaking.com
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CHOCOLATE FUDGE BUNDT CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F. To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until …
From kingarthurbaking.com
From kingarthurbaking.com
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CARROT CAKE III RECIPE | ALLRECIPES
The full recipe makes 14 jumbo cupcakes. Update 3 (half recipe): Use 1/2 cup of oil and use 1.75 cups of shredded carrots. This makes 11 regular sized cupcakes which took approximately 20 minutes to bake. Update 3: Made a traditional cake with this recipe (full recipe). The cake …
From allrecipes.com
From allrecipes.com
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CHAMPAGNE CAKE I RECIPE | ALLRECIPES
I looked at all the "white cake" recipes on here and all the reviews and decided to try this one. I just happened to have a left over bottle of champagne from my New Year's Eve wedding(2007). ... I used the " quick and almost professional butter cream icing" recipe …
From allrecipes.com
From allrecipes.com
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HOME COOKED RECIPES FROM A PROFESSIONAL CHEF - LEMON BLO…
From working as a professional chef on The Food Network to teaching cooking classes & working as a private chef for a few celebrity clients around L.A, I’m here to let you in on a little secret. With the right guidance, you (yes, you!) can make restaurant-worthy recipes …
From lemonblossoms.com
From lemonblossoms.com
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PROFESSIONAL CHEF RECIPES | RESTAURANT RECIPES & DISHES ...
Get professional chef recipes & a premier dishes guide for your restaurant. ... Hot Chocolate Smore Cake with Milk Chocolate Fudge Sauce & Candied Strawberries Recipe by Sysco Culinary Team ... by Chef Bill Brooks. Greco Charcuterie Board Recipe by Chef Brian Fugit. Charred Cauliflower Steak With Dairy Free Mozzarella Recipe …
From foodie.sysco.com
From foodie.sysco.com
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