Arabic Almond Cake Recipes

CHERIMOYA-ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
• Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, and beat until well combined. Add almond flour and mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan.
• Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners' sugar to serve.

ARABIC ALMOND CAKE

Steps:

• Preheat the oven to 180 ° Celsius.
• Separate the egg yolk from egg white. Mix the egg yolk with the sugar in a large bowl. Then add the almonds, cardamom and honey to it.
• Beat the egg white until stiff and gradually fold into the mixture.
• Grease the springform pan with ghee, pour in the mass evenly and bake it approximately 30-40 minutes in the oven.
• After 30 minutes check with a toothpick if the cake inside is done. If necessary, cover the cake with aluminum foil after 25-30 minutes, so that it doesn't get too dark.
• When done, take out of the oven and decorate with powdered sugar.

ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
• Dissolve the yeast in the lukewarm milk, and let proof until foamy.
• Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes. Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized. Set aside.
• In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Beat in the butter. Add the honey, yeast mixture, liqueur, and almonds, and beat to combine. Add the flour in two or three additions, mixing thoroughly.
• In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff. Gradually fold the whites into the almond mixture. Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly.
• Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean.
• Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving.

ARABIC HONEY CAKE

Steps:

• Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
• Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
• Sift the flour and baking powder together and add to egg mixture and mix gently.
• Pour into the prepared pan and bake 10-12 minutes.
• While cake is baking prepare the topping by melting the additional 1/2 c butter over medium heat and then adding the rest of the ingredients. Bring to boil, stirring constantly.
• When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
• Return the cake to the oven and bake another 15-20 minutes until completely baked.
• Pour the topping gently on the cake and return it to the oven for another 15-20 minute.