Almond Cakes Recipes

ALMOND CAKE RECIPE

Steps:

• Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
• In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
• In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
• Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
• Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

ALMOND CAKE

Steps:

• Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
• Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
• Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Butter a round, 12-inch pie tin with low sides, then flour lightly, shaking out the excess flour.
• If using an electric mixer, put all the ingredients in the large mixer bowl. Using either the paddle or the dough hook, mix until the dough masses. Wrap a tea towel around and over the top of both mixer and bowl to keep the flour from scattering. The mixture should be crumbly, not smooth. If mixing by hand, use a large spoon and mix all ingredients to the crumbly stage.
• Empty the mixture into the prepared tin, smoothing the top with a spatula or with your hands. Bake for about an hour. Check the cake after 50 minutes. It should be light brown, darker around the edges.
• Place on a rack and remove from the tin before completely cooled, after about 10 minutes. Replace on the rack to cool completely.

ALMOND TEA CAKES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees and set rack to middle position.
• Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin.
• Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy.
• Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition.
• Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt.
• Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds.
• Pour the batter into the cake tin.
• Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark.
• Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.
• Notes:.
• This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.
• This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.
• If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.
• If you don't have any liquor in the house you can omit it altogether.
• This cake keeps very well, wrapped, at room temperature for a couple of days.

MOIST ALMOND CAKE

Steps:

• Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
• With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
• Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
• Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
• Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
• Cool the cake on a rack before serving.

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND CAKES

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F. Brush molds with melted butter and lightly dust with flour, knocking out excess flour.
• Stir together flour (3 tablespoons) and salt in a small bowl.
• Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.
• Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).
• Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.