Almond Pound Cake W Limoncello Recipes
ALMOND POUND CAKE
Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Butter and flour a loaf pan or small square pan (8"x8").
- Cream the butter and sugar.
- Beat in the eggs one at a time.
- Beat in the almond extract and the water.
- Stir together the flour, ground almonds and baking powder.
- Stir this into the wet ingredients.
- Pour evenly into the prepared pan.
- Bake for 45 minutes for a loaf pan.
- Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
Nutrition Facts : Calories 403.3, Fat 25.1, SaturatedFat 12, Cholesterol 115.5, Sodium 320.1, Carbohydrate 39.9, Fiber 1.9, Sugar 25.6, Protein 6.7
REFRESHING LIMONCELLO CAKE
This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).
Provided by TheOtherHunny
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
- Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
- Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
- Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 65.6 g, Cholesterol 48.3 mg, Fat 11.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 210.6 mg, Sugar 40.8 g
ALMOND CRUNCH POUND CAKE
This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.
Provided by Valerie Brunmeier
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h8m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
- Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
- Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
- Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g
ALMOND POUND CAKE WITH LIMONCELLO
Steps:
- Preheat oven to 325 degrees F. Butter and flour 9-inch-diameter springform pan. Whisk flour, baking powder,and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan. Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar.
ALMOND POUND CAKE WITH LIMONCELLO
Steps:
- Oven 325 Butter & flour 9" spring form pan whisk flour, baking powder & salt together is small bowl in Mixer, beat sugar, oil & butter until light and fluffy about 3 min. Add almond paste & lemon peel. Beat until smooth. add eggs 1 at time. beating well. add flour mixture. stir to blend. put in pan. Bake about 45 min. cool, brush with lemoncello & sprinkle with powder sugar
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