ISO: ISO: Rec for Almond Cake preferably using 9 inch cake pans
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REC: Italian Almond Cake
Italian Almond Cake
Recipe By :Bon Appetit
Serving Size : 12
1 tablespoon butter
8 ounces almond paste
6 eggs -- separated, at room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1 pinch salt
1/2 cup sugar
1/2 cup flour
1 teaspoon baking powder
1 1/2 cups whipping cream
1/2 cup powdered sugar
2 tablespoons creme de almond
6 ounces semisweet chocolate
Preheat oven to 350øF. Butter 9-inch springform pan. Beat almond paste and egg yolks in large bowl until well blended. Mix in vanilla and almond extract. Beat egg whites and salt in another large bowl until soft peaks form. Add sugar about 1 T at a time, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture to lighten. Gently fold in remaining whites. Combine flour and baking powder in small bowl. Fold into egg mixture 2 T at a time, being careful not to deflate mixture. Pour batter into prepared pan, smoothing top. Bake until top is browned and tester inserted in center comes out clean, about 30 minutes. Cool on rack. Cake will fall slightly in center. (Can be prepared ahead. Wrap in plastic and refrigerate. Bring to room temp before frosting.)
Invert cake onto serving platter. Whip cream to soft peaks in large bowl. Blend in powdered sugar. Set aside 1/2 cup. Mix liqueur into remaining cream. Spread colored cream decoratively over top and sides of cake. Spoon reserved cream into pastry bag fitted with star tip. Pipe tiny rosettes around top rim and base of cake. Melt chocolate in top of double boiler over hot water, stirring occasionally. Line baking sheet with plastic wrap. Pour chocolate onto plastic and spread with spatula to thickness of about 1/8 inch. Let cool completely. Cut chocolate into heart shapes using cookie cutters. Garnish top of cake with chocolate. Chill. Serve at room temperature.
Italian Almond Cake
Recipe By :Bon Appetit
Serving Size : 12
1 tablespoon butter
8 ounces almond paste
6 eggs -- separated, at room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1 pinch salt
1/2 cup sugar
1/2 cup flour
1 teaspoon baking powder
1 1/2 cups whipping cream
1/2 cup powdered sugar
2 tablespoons creme de almond
6 ounces semisweet chocolate
Preheat oven to 350øF. Butter 9-inch springform pan. Beat almond paste and egg yolks in large bowl until well blended. Mix in vanilla and almond extract. Beat egg whites and salt in another large bowl until soft peaks form. Add sugar about 1 T at a time, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture to lighten. Gently fold in remaining whites. Combine flour and baking powder in small bowl. Fold into egg mixture 2 T at a time, being careful not to deflate mixture. Pour batter into prepared pan, smoothing top. Bake until top is browned and tester inserted in center comes out clean, about 30 minutes. Cool on rack. Cake will fall slightly in center. (Can be prepared ahead. Wrap in plastic and refrigerate. Bring to room temp before frosting.)
Invert cake onto serving platter. Whip cream to soft peaks in large bowl. Blend in powdered sugar. Set aside 1/2 cup. Mix liqueur into remaining cream. Spread colored cream decoratively over top and sides of cake. Spoon reserved cream into pastry bag fitted with star tip. Pipe tiny rosettes around top rim and base of cake. Melt chocolate in top of double boiler over hot water, stirring occasionally. Line baking sheet with plastic wrap. Pour chocolate onto plastic and spread with spatula to thickness of about 1/8 inch. Let cool completely. Cut chocolate into heart shapes using cookie cutters. Garnish top of cake with chocolate. Chill. Serve at room temperature.
REC: Orange Almond Cake
Orange Almond Cake
Recipe By :Jeanne Lemlin
Serving Size : 8
7 ounces almond paste -- (up to smileys/bigeyes.gif
1/4 pound unsalted butter -- very soft
1 cup sugar
2 tablespoons orange liqueur -- (such as Grand Marnier or triple sec)
1 1 orange, grated zest of -- or
1/2 teaspoon orange extract
5 large eggs -- at room temperature
1/2 cup cake flour
1 teaspoon baking powder
Confectioner's sugar for dusting
Preheat the oven to 325 degrees. Butter and flour a 9-inch springform pan and set it aside.
Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
Remove the outer ring of the pan. Place a plate over the cake and invert it.
Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.
Orange Almond Cake
Recipe By :Jeanne Lemlin
Serving Size : 8
7 ounces almond paste -- (up to smileys/bigeyes.gif
1/4 pound unsalted butter -- very soft
1 cup sugar
2 tablespoons orange liqueur -- (such as Grand Marnier or triple sec)
1 1 orange, grated zest of -- or
1/2 teaspoon orange extract
5 large eggs -- at room temperature
1/2 cup cake flour
1 teaspoon baking powder
Confectioner's sugar for dusting
Preheat the oven to 325 degrees. Butter and flour a 9-inch springform pan and set it aside.
Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
Remove the outer ring of the pan. Place a plate over the cake and invert it.
Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.
David Lebovitz's REC: Almond Layer Cake with Lemon Frosting -posted by Gay R...
Almond Layer Cake With Lemon Frosting
Recipe By
avid Lebovitz
Serving Size : 10
CAKE:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
7 ounces almond paste
2 sticks unsalted butter -- (1/2 pound) softened
4 large eggs -- at room temperature
2 large egg yolks
1/2 cup whole milk
FROSTING AND FILLING:
4 tablespoons unsalted butter -- softened
3 1/2 cups sifted powdered sugar
Finely grated zest of 2 lemons
3 tablespoons whole milk
1/2 cup seedless raspberry jam
1/2 cup sliced almonds -- lightly toasted
1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-inch cake pans and line the bottoms with parchment paper. Butter the paper.
2. In a bowl, combine the flour with the baking powder and salt. In another bowl, using an electric mixer, beat the granulated sugar with the almond paste until the paste turns into fine crumbs. Add the butter and beat until light and fluffy. Add the eggs and yolks, 1 at a time, beating well after each addition. Stir in half of the dry ingredients and then stir in the milk. Stir in the remaining dry ingredients until the batter is smooth.
3. Pour the batter into the prepared cake pans. Bake for about 40 minutes, or until a tester inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and cool them completely in their pans.
4. MAKE THE FROSTING AND FILLING: In a bowl, using an electric mixer, beat the butter with 1 1/2 cups of the confectioners' sugar and the lemon zest until smooth. Beat in the milk. Stir in the remaining 2 cups of confectioners' sugar and beat until smooth.
5. Invert the cakes onto a work surface; peel off and discard the parchment paper. Set 1 cake on a plate and spread the jam on top. Cover with the other cake and spread the frosting all over the top and side of the cake. Sprinkle the almonds on top of the cake and refrigerate for 30 minutes to firm up the frosting.
Almond Layer Cake With Lemon Frosting
Recipe By
avid LebovitzServing Size : 10
CAKE:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
7 ounces almond paste
2 sticks unsalted butter -- (1/2 pound) softened
4 large eggs -- at room temperature
2 large egg yolks
1/2 cup whole milk
FROSTING AND FILLING:
4 tablespoons unsalted butter -- softened
3 1/2 cups sifted powdered sugar
Finely grated zest of 2 lemons
3 tablespoons whole milk
1/2 cup seedless raspberry jam
1/2 cup sliced almonds -- lightly toasted
1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-inch cake pans and line the bottoms with parchment paper. Butter the paper.
2. In a bowl, combine the flour with the baking powder and salt. In another bowl, using an electric mixer, beat the granulated sugar with the almond paste until the paste turns into fine crumbs. Add the butter and beat until light and fluffy. Add the eggs and yolks, 1 at a time, beating well after each addition. Stir in half of the dry ingredients and then stir in the milk. Stir in the remaining dry ingredients until the batter is smooth.
3. Pour the batter into the prepared cake pans. Bake for about 40 minutes, or until a tester inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and cool them completely in their pans.
4. MAKE THE FROSTING AND FILLING: In a bowl, using an electric mixer, beat the butter with 1 1/2 cups of the confectioners' sugar and the lemon zest until smooth. Beat in the milk. Stir in the remaining 2 cups of confectioners' sugar and beat until smooth.
5. Invert the cakes onto a work surface; peel off and discard the parchment paper. Set 1 cake on a plate and spread the jam on top. Cover with the other cake and spread the frosting all over the top and side of the cake. Sprinkle the almonds on top of the cake and refrigerate for 30 minutes to firm up the frosting.
hallie-in-fla
Well-known member
Here are a few, but I haven't tried them. Let us know what you make and how it turns out.
Almond Cake
Torta de Santiago It is said that the origin of this cake is the pilgrimage town of Santiago, a city in Northwest Spain, which is famous for the road where millions walked in pilgrimage to the burial site of St. James (Santiago) the apostle.
Traditionally, this cake is sprinkled with powdered sugar stenciled onto the cake in the shape of the St. James' cross. You can simply sift some powdered sugar over the top, or over a doily. I love to serve slices of the almond cake with crème anglaise, and a few raspberries, which provide a fresh note to the buttery almond cake.
Makes two 9-inch cakes
Ingredients:
8 tablespoons (1 stick) butter, plus more for the pans, softened
1 cup almond flour
1/4 cup all-purpose flour, sifted
1/4 teaspoon baking powder
Pinch of salt
1 cup sugar
4 large eggs
Grated zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Confectioners' sugar
Method:
Preheat the oven to 350° F. Lightly grease two round 9-inch pans.
Stir the almond flour, all-purpose flour, baking powder, and salt together in a bowl. Beat the sugar and 8 tablespoons butter in the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer) on high speed until light and fluffy. Add the eggs 1 at a time, and beat well after each addition. The batter should be light and yellow and foamy. Add the zest and vanilla and almond extracts.
Fold the dry ingredients into the batter with a rubber spatula one-third at a time. Dived the batter between the prepared pans and back until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely.
Dust liberally with confectioners' sugar before serving.
_______________________
ALMOND CAKE WITH BERRIES
Active time: 20 min Start to finish:
45 min For cake
Butter for greasing pan
1/2 cup all-purpose flour plus additional for dusting pan
1 cup sliced almonds (preferably with skins; 3 1/2 oz)
2/3 cup sugar
4 large egg yolks
3 tablespoons whole milk
3/4 teaspoon vanilla
1/4 teaspoon salt
2 large egg whites
For berry syrup
1/3 cup water
1/4 cup sugar
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
2 cups blackberries (9 oz)
1 cup raspberries (4 1/2 oz)
Garnish: confectioners sugar
Make cake:
Put oven rack in middle position and preheat oven to 400°F. Generously butter a 9- by 2 inch round
cake pan and dust with flour, knocking out excess.
Pulse almonds with 1/3 cup sugar in a food processor until finely ground. Transfer almond sugar to a large bowl and add yolks, flour (1/2 cup), milk, vanilla, and salt, whisking until combined (batter will be thick).
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/3 cup sugar, a little at a time, beating at medium speed, then beat at high speed until whites hold stiff, glossy peaks.
Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into cake pan and bake until cake is springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 20 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
Make berry syrup while cake is baking:
Bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Gently stir in berries.
Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake. Dust with confectioners sugar if desired.
Makes 6 to 8 servings.
Gourmet
May 2004
______________________
White Almond Sour Cream Cake
You can slice very thin slices and it doesn't crumble.
2 boxes white cake mix (I use Betty Crocker) I didn’t like Pillsbury as well
2 c all-purpose flour
2 c granulated sugar
1 ½ tsp salt
8 large egg whites
2 2/3 c water
4 Tbsp vegetable oil
2 c (16 oz) sour cream
2 tsp clear vanilla
2 tsp pure almond extract
Sift cake mix & flour to remove any lumps. Then add all dry ingredients in large bowl and whisk together to combine. Combine all wet ingredients in another bowl and mix well. Beat on a low speed for 2 minutes. Bake at 325°F until cake tests done. (I personally bake at 300° for 20 min. then increase oven temp to 325° and finish
baking. (This solves the dome/hump in the middle of the cake)
Pan sizes: this recipe will make…
One 14” round and one 6” round or
One 16” round or
One 12” round and one 10” round or
One 12 X 18” sheet cake or
One 12” round and one 8” round and one 6”
round
If you cut this recipe in half, it will make…
Two 8” rounds or
Two 6” rounds and 6 cupcakes
Cake Baking Hint: I read this the other day and gave it a try; the woman who wrote the suggestion swore that this gave her great fluffy cakes...I tried it and my cakes were nice! (This is for boxed mixes) Mix up the eggs and water first, until the edges get foamy. Add the dry mix and mix as usual. Right at the end add your oil or melted butter and mix just until it is nicely incorporated...Bake as usual.
Almond Cake
Torta de Santiago It is said that the origin of this cake is the pilgrimage town of Santiago, a city in Northwest Spain, which is famous for the road where millions walked in pilgrimage to the burial site of St. James (Santiago) the apostle.
Traditionally, this cake is sprinkled with powdered sugar stenciled onto the cake in the shape of the St. James' cross. You can simply sift some powdered sugar over the top, or over a doily. I love to serve slices of the almond cake with crème anglaise, and a few raspberries, which provide a fresh note to the buttery almond cake.
Makes two 9-inch cakes
Ingredients:
8 tablespoons (1 stick) butter, plus more for the pans, softened
1 cup almond flour
1/4 cup all-purpose flour, sifted
1/4 teaspoon baking powder
Pinch of salt
1 cup sugar
4 large eggs
Grated zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Confectioners' sugar
Method:
Preheat the oven to 350° F. Lightly grease two round 9-inch pans.
Stir the almond flour, all-purpose flour, baking powder, and salt together in a bowl. Beat the sugar and 8 tablespoons butter in the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer) on high speed until light and fluffy. Add the eggs 1 at a time, and beat well after each addition. The batter should be light and yellow and foamy. Add the zest and vanilla and almond extracts.
Fold the dry ingredients into the batter with a rubber spatula one-third at a time. Dived the batter between the prepared pans and back until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely.
Dust liberally with confectioners' sugar before serving.
_______________________
ALMOND CAKE WITH BERRIES
Active time: 20 min Start to finish:
45 min For cake
Butter for greasing pan
1/2 cup all-purpose flour plus additional for dusting pan
1 cup sliced almonds (preferably with skins; 3 1/2 oz)
2/3 cup sugar
4 large egg yolks
3 tablespoons whole milk
3/4 teaspoon vanilla
1/4 teaspoon salt
2 large egg whites
For berry syrup
1/3 cup water
1/4 cup sugar
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
2 cups blackberries (9 oz)
1 cup raspberries (4 1/2 oz)
Garnish: confectioners sugar
Make cake:
Put oven rack in middle position and preheat oven to 400°F. Generously butter a 9- by 2 inch round
cake pan and dust with flour, knocking out excess.
Pulse almonds with 1/3 cup sugar in a food processor until finely ground. Transfer almond sugar to a large bowl and add yolks, flour (1/2 cup), milk, vanilla, and salt, whisking until combined (batter will be thick).
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/3 cup sugar, a little at a time, beating at medium speed, then beat at high speed until whites hold stiff, glossy peaks.
Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into cake pan and bake until cake is springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 20 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
Make berry syrup while cake is baking:
Bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Gently stir in berries.
Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake. Dust with confectioners sugar if desired.
Makes 6 to 8 servings.
Gourmet
May 2004
______________________
White Almond Sour Cream Cake
You can slice very thin slices and it doesn't crumble.
2 boxes white cake mix (I use Betty Crocker) I didn’t like Pillsbury as well
2 c all-purpose flour
2 c granulated sugar
1 ½ tsp salt
8 large egg whites
2 2/3 c water
4 Tbsp vegetable oil
2 c (16 oz) sour cream
2 tsp clear vanilla
2 tsp pure almond extract
Sift cake mix & flour to remove any lumps. Then add all dry ingredients in large bowl and whisk together to combine. Combine all wet ingredients in another bowl and mix well. Beat on a low speed for 2 minutes. Bake at 325°F until cake tests done. (I personally bake at 300° for 20 min. then increase oven temp to 325° and finish
baking. (This solves the dome/hump in the middle of the cake)
Pan sizes: this recipe will make…
One 14” round and one 6” round or
One 16” round or
One 12” round and one 10” round or
One 12 X 18” sheet cake or
One 12” round and one 8” round and one 6”
round
If you cut this recipe in half, it will make…
Two 8” rounds or
Two 6” rounds and 6 cupcakes
Cake Baking Hint: I read this the other day and gave it a try; the woman who wrote the suggestion swore that this gave her great fluffy cakes...I tried it and my cakes were nice! (This is for boxed mixes) Mix up the eggs and water first, until the edges get foamy. Add the dry mix and mix as usual. Right at the end add your oil or melted butter and mix just until it is nicely incorporated...Bake as usual.
He he. I actually didn't get around to making it because I REALLY wanted to use sour cream.
I hope to get to it this weekend though since I've been craving chocolate. I ended up making Epicurious' Triple Chocolate Cranberry Oatmeal cookies for the party. An excellent recipe by the way for those who haven't tried it.
I hope to get to it this weekend though since I've been craving chocolate. I ended up making Epicurious' Triple Chocolate Cranberry Oatmeal cookies for the party. An excellent recipe by the way for those who haven't tried it.
marsha-tbay
Well-known member
Another good recipe for my 'try it' list. Thank you, Charlie!