Almond Cake With Plum Sauce Filling And Ginger Buttercream Recipes

GINGER ALMONDS

Ginger Almonds image

Provided by Alton Brown

Time 1h7m

Yield 1 pound or approximately 4 cups

Number Of Ingredients 8

Ingredients

1 tablespoon ground ginger
1 teaspoon kosher salt
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 dried arbol chile, stemmed and broken into small pieces
1 pound whole natural almonds
1 tablespoon less-sodium soy sauce
1 tablespoon Worcestershire sauce

Steps:

Heat the oven to 250 degrees F.
Combine the ginger and salt in a large mixing bowl and set aside.
Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

PLUM-ALMOND CAKE

Plum-Almond Cake image

This is a wonderful, simple cake that stays very moist thanks to the almond paste. Although this version calls for plums, you can adapt it for every season by substituting blueberries, cooked apple chunks, ripe fuyu persimmons, or other types of stone fruit.

Yield serves 10 to 12

Number Of Ingredients 10

Ingredients

5 tablespoons (2 1/2 ounces) unsalted butter, at room temperature, more for the pan
1 vanilla bean
4 1/4 ounces (about 1 cup) cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
7 ounces (3/4 cup) almond paste (not marzipan, which is sweeter)
3/4 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
2 pounds plums (about 8 medium), cut into 3/4-inch chunks

Steps:

Position a rack in the center of the oven and heat to 350°F. Butter and flour a round 9-inch-wide by 2 1/2-inch-tall cake pan and line the bottom with parchment.
Split the vanilla bean lengthwise and scrape the seeds from the pod. Transfer the seeds to a medium bowl and add the flour, baking powder, and salt. (To use the pod, place it in a jar and cover with sugar. After infusing for a month, the sugar will take on the vanilla flavor.) Whisk to blend (use your fingers to blend in the vanilla seeds) and set aside.
Combine the almond paste and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the almond paste breaks apart and starts to resemble fresh breadcrumbs, 1 to 2 minutes. Add the butter, increase the mixer speed to medium, and continue to mix until the crumbs start to aggregate into larger clumps, 2 minutes longer. Increase the speed to medium-high and with the motor running, add the eggs, one at a time, beating well after each addition and scraping the bowl as necessary. Add the vanilla extract and mix briefly to blend.
Add the flour mixture and mix on low speed until the batter just comes together, about 15 seconds. Remove the bowl from the mixer and gently fold in the plums.
Pour the batter into the pan and smooth the top. Bake until the top is dark golden brown and a skewer inserted into the center comes out clean, 65 to 70 minutes.
Let cool in the pan for 15 minutes, and then turn out onto a cooling rack. Let cool completely before serving.

ALMOND GINGER DIPPING SAUCE

Almond Ginger Dipping Sauce image

Make and share this Almond Ginger Dipping Sauce recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup almond butter
2 tablespoons lime juice (approximately 1/2 medium lime)
2 tablespoons tamari
1 teaspoon sucanat (or other sweetener)
1 1/2 teaspoons freshly grated gingerroot
1/2 teaspoon ground chili flakes or 1/4 teaspoon chili oil
1/4 cup water

Steps:

Combine all ingredients except water into a bowl and stir; you may use a food processor or blender if you prefer.
Add the water while stirring until you reach the consistency you like (add more if you like a thinner consistency, less for a thicker sauce).
If you make the sauce ahead of time, add a little more water to account for evaporation. The sauce can be made up to one day in advance and kept refrigerated in a sealed container.

Nutrition Facts : Calories 146.6, Fat 12.9, SaturatedFat 1.2, Sodium 604.4, Carbohydrate 6.1, Fiber 1, Sugar 1.4, Protein 4.3

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