RECIPE USING ALMOND BUTTER RECIPES

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ALMOND BUTTER RECIPE | ALLRECIPES



Almond Butter Recipe | Allrecipes image

This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.

Provided by Amy M

Categories     Side Dish    Sauces and Condiments

Total Time 10 minutes

Prep Time 10 minutes

Yield 16 servings

Number Of Ingredients 2

1 cup toasted almonds
2 teaspoons olive oil

Steps:

  • Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

Nutrition Facts : Calories 56.6 calories, CarbohydrateContent 1.8 g, FatContent 5.1 g, FiberContent 1 g, ProteinContent 1.9 g, SaturatedFatContent 0.4 g, SodiumContent 0.1 mg, SugarContent 0.4 g

ALMOND BUTTER CAKE RECIPE - FOOD.COM



Almond Butter Cake Recipe - Food.com image

A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 10

2 large eggs, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1/3 cup finely ground sliced unblanched toasted almond
1 cup superfine sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened to a cool room temperature

Steps:

  • Combine eggs, extract and 1/4 of the sour cream in a small bowl.
  • Cut butter into chunks.
  • Put remaining sour cream in another small bowl.
  • allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
  • You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
  • Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
  • Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
  • Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
  • This will aerate the cake and give it structure.
  • Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
  • Scrape the bowl one last time and give it a couple pulses.
  • Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
  • Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
  • Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
  • It's delicous slightly warm with just a dusting of powdered sugar too!

Nutrition Facts : Calories 448.6, FatContent 25.8, SaturatedFatContent 14.1, CholesterolContent 107.2, SodiumContent 277.4, CarbohydrateContent 49.5, FiberContent 1.2, SugarContent 25.6, ProteinContent 6

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