SWEET ALMOND CREAM RECIPES

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SPICED SWEET POTATO CAKE WITH CREAM CHEESE FROSTING RECIPE ...



Spiced Sweet Potato Cake with Cream Cheese Frosting Recipe ... image

Move aside, pumpkin bread; there’s a new loaf in town. It’s Aran Goyoaga’s spiced sweet potato cake with cream cheese frosting, and it just so happens to be gluten free (along with all the other delights from her new cookbook, Cannelle et Vanille Bakes Simple). “This is a...

Provided by Aran Goyoaga

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield Makes 1 loaf cake (8 to 10 servings)

Number Of Ingredients 18

8 ounces (225g) cream cheese or dairy-free cream cheese spread, at room temperature
1 cup (120g) confectioners? sugar
½ vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons vanilla extract
½ cup (115g) unsalted butter or dairy-free butter, at room temperature
¼ cup (55g) whole-milk sour cream or dairy-free sour cream
1 large sweet potato
? cup (150g) neutral oil, such as grapeseed, plus more for greasing
4 large eggs
1 cup (200g) light brown sugar
1 tablespoon finely grated orange zest
1½ cups (210g) sorghum flour
1½ cups (150g) almond flour
¼ cup (35g) finely chopped candied ginger, plus more for topping
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Steps:

  • 1. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla seeds (or extract) together on medium-high speed until the mixture is airy, soft and creamy, about 3 minutes. Make sure there are no large lumps of cream cheese. 2. Add the butter and continue beating on medium speed until very airy, about 2 minutes. Scrape the paddle and side of the bowl to make sure everything is well incorporated, then add the sour cream and continue beating until the frosting is creamy and fluffy. It will keep in an airtight container in the refrigerator for up to a week. Before using, bring the frosting to room temperature for a couple of hours and beat again until light. 3. Make the cake: In a medium saucepan, cover the sweet potato with cold water, then cover with a lid. Bring the water to a boil over medium heat and cook the sweet potato until the center can be easily pierced with a knife, 20 to 25 minutes. Drain and cool the sweet potato until it is safe to handle. Peel, mash the flesh with a fork, then measure 1� cups (340g) of the puree. Keep the rest for another use. 4. Meanwhile, position a rack in the lower third of the oven and preheat to 350�F. Grease the inside of an 8�-by-4�-inch loaf pan with vegetable oil, then line with a piece of parchment paper large enough to hang over the sides. (This will help you lift the cake out of the pan after baking.) Because this is a tall and hefty cake, be sure to use a 1-pound loaf pan. 5. In a large bowl, whisk together the sweet potato puree, vegetable oil, eggs, brown sugar and orange zest until smooth. 6. In a small bowl, stir together both flours, the candied ginger, cinnamon, baking soda, salt, nutmeg and cardamom. Add the dry ingredients into the sweet potato mixture and whisk to combine. 7. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 25 minutes to 1 hour 35 minutes. If the cake begins to brown too much, cover the top with a piece of aluminum foil. Cool the cake in the pan for 20 minutes, then invert onto a wire rack. Cool the cake completely, then spread the frosting all over the top and sprinkle the candied ginger over it. The cake will keep tightly wrapped in the refrigerator for up to three days.

Nutrition Facts : Calories 651 calories, CarbohydrateContent 60 grams carbohydrate, FatContent 43 grams fat, ProteinContent 10 grams protein, SugarContent 36 grams sugar

WHITE ALMOND SOUR CREAM CAKE- A SCRATCH RECIPE | MY CAKE ...



White Almond Sour Cream Cake- A Scratch Recipe | My Cake ... image

This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 10

3 Large eggs
2 tsp. (8g) vanilla extract
1 tsp. (4g) almond extract
1/3 c (73g) milk
1 cup (242g) sour cream
2 1/2 c (285g) cake flour
1 1/2 c (300g) granulated sugar
2 1/2 teaspoons (12g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave). I cut the butter into 1/2 inch slices onto waxed paper and leave on the countertop 8 to 10 minutes. It will be soft enough to make a fingerprint in the butter and added to the dry ingredients a few pieces at a time.

Steps:

  • Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
  • In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  • Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  • Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
  • It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
  • Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

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