Almond And Cinnamon Cake Recipes

CINNAMON ALMOND WELSH CAKES

Steps:

• In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Cut in butter and combine until it is the consistency of fine bread crumbs, stir in almond slivers.
• In a small bowl with a fork beat together egg and milk. Then add to flour mixture, mix until just combined.
• Move to a lightly floured flat surface, and knead gently just until combined (do not over knead). Gently roll with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters)*, cut with a 2 3/4 - 3 inch (7 centimeter) round cookie cutter.
• In a heavy skillet add a little oil (spread with a brush), heat on low, (thinner cakes can be cooked on a medium low heat), add cake rounds and cover, turn when brown and continue to cook on low until done. If you cook them on too high heat, they will brown and not cook inside. Let cool, dust with powdered sugar. Enjoy!

RECIPES

Steps:

• Step 1:Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 23cm/9in round cake tin with baking parchment.Step 2:Using 2 bowls, separate the eggs placing the whites in one bowl and the yolks in another.Step 3:Using an electric handheld or freestanding mixer, whisk the egg whites until stiff.Step 4:Whisk together the yolks, vanilla extract and sugar until completely pale and aerated.Step 5:Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.Step 6:Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.Step 7:Pour into the lined cake tin and sprinkle with the flaked almonds.Step 8:Place in the oven and bake for around 35-45 minutes or until a skewer comes out clean.Step 9:Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon sticks in the centre.

CINNAMON ALMOND CRUMB CAKE

Steps:

• Preheat the oven to 350°F Grease a 10-inch tube pan. Line the bottom with a disk of parchment paper.
• For the topping, combine the flour, sugars, cinnamon, butter and salt in the bowl of a food processor fitted with the metal blade. Processes until all the ingredients are well combined. The mixture will resemble fine moist crumbs.
• For the cake batter, beat the Almond Paste with the sugar in the bowl of an electric mixer until well combined, approximately 2 minutes. Add the butter and beat until fluffy. Beat in the eggs. Scrape the bowl then stir in the milk. Fold in the baking powder, flour and vanilla.
• Spread the batter into the pan. Bake until a toothpick inserted in the center of the cake comes out dry, approximately 50 to 60 minute. Cool on a rack then unmold.
• Dust with powdered sugar before serving.

ALMOND AND CINNAMON CAKE

Steps:

• Pre-heat the oven to 180C / 160C fan / Gas 4 and grease and line a 9 inch cake tin with baking parchment.
• Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
• Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
• Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
• Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
• Pour into the lined cake tin and sprinkle with the flaked almonds.
• Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
• Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

MEXICAN CHOCOLATE AND ALMOND CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.)
• For sauce:
• Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.)
• Whip cream and sugar until peaks form. Cut cake into squares and place on plates. Top each square with mound of whipped cream. Sprinkle with cinnamon and drizzle with chocolate sauce. Arrange orange slices in front of cake squares.

CINNAMON ALMOND RING COFFEE CAKE

Steps:

• FOR THE FILLING: fit standing mixer with paddle attachment and mix almond paste, confectioners sugar, dark brown sugar, cinnamon and cream cheese until smooth. cover with plastic and refrigerate until ready to use.
• FOR THE DOUGH: Adjust oven rack to upper-middle postitions and heat over 200°F When oven reaches 200F shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.
• Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes togehter, increase speed to medium and mix until shiny and smooth, 4-6 minutes. (Dough will be sticky). Turn dough onto heavily floured work surface, shape into ball, and transfer to a greased bowl. Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.
• On lightly floured surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into an 18x9-inch rectangle with long side facing you. Spread with half the filling; using both hands, carefully roll the dough into an even cylinder and moisten the top 1/2-inch of the dough to seal. Press to seal and transfer, seam side down to parchment-lined baking sheet. Repeat with remaining dough and filling. Shape each cylinder into a ring. Using paring knife, make cuts around the outside of dough. spacing them about 1 1/2 inches apart. Rotate each piece of dough cut side up.
• Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30-40 minutes. Remove from oven and heat oven to 375°F.
• FOR THE TOPPNG: Whisk reserved egg whites in small bowl, then brush rings with with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking.
• While rings are baking or cooling, whisk confectioners sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.
• COFFEE CAKE IN THE FREEZER: This recipe makes two coffee cakes, which can be baked together or separately, with the second ring frozen for later use.
• To freeze one coffee cake: Transfer shaped ring ot large plate and wrap in two layers of plastic wrap and then foil. (Unbaked ring can be frozen for up to 1 month). The night before baking, transfer frozen ring to refrigerator. The next day, unwrap ring and transfer to baking sheet lined with parchment paper that has been grease with cooking spray. Then proceed to letting dough rise in the oven that has been heated to 200F and then turned off. Brush with egg wash, sprinkle with almonds bake (on middle rack) cook and ice as directed.