ALMOND CAKE RECIPE - EPICURIOUS
_Tarta de Santiago—Galicia_ This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it. When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine. The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.
Provided by Claudia Roden
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
ALMOND CAKE (A SCRATCH RECIPE) | MY CAKE SCHOOL
This delicious recipe consists of moist almond cake layers with a flavorful almond cream cheese frosting!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 17
Steps:
- Finely chop the almonds in a blender. (We used a small bullet blender for this) You could also do a rough chop of the almonds, if you like
- Grease and flour three 8 inch round pans, add a circle or parchment paper or waxed paper. Sprinkle the finely chopped almonds over the parchment paper before adding the cake batter.
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and almond extract. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Do not mix above medium speed or over mix the cake batter. Divide batter between the three cake pans, pouring the batter on top of the finely chopped almonds on the bottom of the pans.
- Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the almond extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and mix until fluffy. Don't mix above medium speed or it may become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly, then remix. Do not microwave to soften chilled frosting.
- Will frost a 3 layer 8 or 9 inch cake.
More about "white almond wedding cake recipe recipes"
ALMOND CAKE RECIPE - EPICURIOUS
_Tarta de Santiago—Galicia_
This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it.
When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine.
The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
See details
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