ALMOND PRALINE CAKES
Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.
Nutrition Facts : Calories 410 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
ALMOND SKILLET CAKE
This quick, one-mixing-bowl cake is baked in a black cast iron skillet. I am asked for the recipe every time I serve it.
Provided by dixiebelle106
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
- Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
- Bake in the preheated oven until lightly browned, about 40 minutes.
- Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 52.5 g, Cholesterol 61.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 45.8 mg, Sugar 36.2 g
ALMOND SPIRAL CAKE
The almond-paste mixture piped on this crowd-pleasing cake forms a rich, sweet coating that is crunchy on the outside and soft on the inside. It's a pretty dessert to take to a seder.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease an 8 1/2-inch-round pan with margarine, then dust with matzo meal; set aside. Grate zest from 1 orange, and remove peel from other. Reserve the orange sections for another purpose.
- Whisk the egg yolks, 1 whole egg, and 2/3 cup sugar in a double boiler until warm to the touch. Transfer mixture to bowl of electric mixer fitted with the whisk attachment. Beat on medium-high speed until batter is light in color and stiff enough to hold a ribbonlike trail on the surface for 4 seconds when you lift the whisk.
- Fold in matzo meal and orange zest. Fold in margarine. Transfer batter to prepared pan, lightly smoothing top with an offset spatula. Bake until a cake tester inserted in the middle comes out clean, about 25 minutes. Transfer pan to a wire rack to cool.
- Combine the remaining 3 tablespoons sugar with 1/3 cup water in a small saucepan. Add the orange peel, and set over low heat. Slowly bring to a boil, and remove from heat. Let cool, and discard orange peel.
- Remove cake from pan, and slice into two layers with a serrated knife. Using a pastry brush, dampen the cut side of each layer with the orange syrup. Spread raspberry jam over one layer, and place second layer on top, syrup sides together. Set an 8-inch cake round on a baking sheet, and place both layers on top of the cake round.
- Heat oven to 425 degrees. Place almond paste in bowl of electric mixer fitted with the paddle attachment. Mix in 1 egg on low speed until fully incorporated, about 30 seconds. Mix in the remaining egg, incorporating it until smooth. Using an offset spatula, spread 3 tablespoons almond-paste mixture around the sides of the cake. Fill a pastry bag fitted with a #1 plain tip with the remaining mixture. Starting in the center of the cake, begin piping a spiral. Continue spiral to perimeter of cake, covering entire surface. Pipe vertical lines all around cake. Place several almonds in the center of the spiral, and decorate cake with remaining almonds. Bake until almond-paste covering cake turns dark golden, 10 to 15 minutes. Transfer to a wire rack to cool.
- In a small saucepan set over medium heat, bring honey and 1 teaspoon water to a boil, and remove from heat. Using a pastry brush, immediately coat cake with syrup. Let syrup dry, and place on a serving platter.
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- Spray a 12x18-inch rimmed baking sheet (half sheet size) with nonstick cooking spray. Line it with parchment, spray the parchment, and dust it with a light layer of flour. Don't skip this step or you won't be able to roll the cake properly! Preheat the oven to 325 F.
- In a large bowl, sift or whisk together the cake flour, 3/4 cup (5.25 oz) granulated sugar, the baking powder, and salt. In a small bowl, whisk together the oil, water, yolks, and both extracts.
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