ALMOND CAKE RECIPE
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won't believe it is a grain free and gluten free cake recipe!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 218 kcal, Carbohydrate 17 g, Protein 7 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 31 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
BEST EVER ALMOND CREAM CAKE
Steps:
- Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and almond extract on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
- While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
- Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
- Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
- When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
- Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
- Add the butter and mix on medium-high speed until the mixture is very smooth.
- Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
- Continue to mix on medium-high until the frosting is extra smooth and creamy.
- Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
- Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
- Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
- Arrange the fruit pieces, cookies, and almonds on top as you wish.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 867 kcal, Carbohydrate 91 g, Protein 9 g, Fat 54 g, SaturatedFat 33 g, TransFat 2 g, Cholesterol 216 mg, Sodium 312 mg, Fiber 1 g, Sugar 58 g
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
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
This pretty cake is decorated with glazed apricot slices and toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Place sliced almonds on a baking sheet, and toast until golden brown, 5 to 10 minutes. Set aside.
- Coat an 8-inch-round pan (2 inches high) with butter. Line with parchment paper, butter, and flour; set aside.
- Combine flour and baking powder in a small bowl; set aside. Place almond paste, sugar, and 5 tablespoons butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until well combined, about 2 minutes. Add eggs and Grand Marnier, if using; process until smooth. Transfer to a large bowl; fold in flour and baking powder.
- Pour batter into prepared pan; bake 40 minutes, until golden brown and a cake tester comes out clean. Place on a rack to cool in pan for 10 minutes. Turn cake out of pan onto rack; cool completely.
- Heat marmalade with 1 tablespoon water in a small saucepan. Arrange apricot slices on top of cake; brush with apricot marmalade. Garnish with toasted almonds.
ABRAHAM LINCOLN'S " BEST CAKE I EVER TASTED" - A WHITE
This is Mary Todd Lincoln's recipe for vanilla almond cake - 150 years ago! --with a classic 7-minute frosting.
Provided by carrie sheridan
Categories Dessert
Time 1h30m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Beat the 6 eggs whites until stiffly beaten.
- Cream together the softened butter, sugar and vanilla.
- Sift together the cake flour and baking powder.
- Add flour mixture alternately with milk to the creamed butter and sugar.
- Stir in the finely chopped almonds.
- Gently fold in the egg whites.
- Pour into 2 greased and floured 9-inch cake pans.
- Bake at 375° for 28-30 minutes.
- Cool 10 minutes and remove from pans.
- Frost with White Frosting.
- WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
- Bring mixture to boiling, stirring until the sugar dissolves.
- Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.
Nutrition Facts : Calories 612.4, Fat 27.3, SaturatedFat 13, Cholesterol 53.4, Sodium 290.1, Carbohydrate 84, Fiber 2.3, Sugar 51.1, Protein 10.3
ALMOND CAKE
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h45m
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
ALMOND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, almond flour, baking powder, powdered sugar
Provided by Sophia Saxonhouse
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350*F and grease a 9-inch (22 cm)round pan with butter.
- In a stand mixing bowl fitted with the paddle attachment, cream the butter and
- sugar until light and fluffy, 2-3 minutes.
- Add in eggs one at time, fully incorporating after each addition and to this, beat in vanilla and almond extract.
- Slowly add in almond flour and baking powder until fully incorporated.
- Pour almond cake into the pan and bake for 20-25 minutes, until a toothpick comes out clean.
- Let rest for 20 minutes, and then flip onto a cake stand.
- Dust with powdered sugar and serve!
- Enjoy!
BURNT ALMOND CAKE
Make and share this Burnt Almond Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Grease two 8-by-2-inch round cake pans.
- For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low.
- Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers.
- Only one is used for this recipe.
- To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
- Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake: Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
- Chill for a least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
- Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan.
- Bake in a 375F oven until golden brown, about 7 to 10 minutes.
- Allow nuts to cool before using.
Nutrition Facts : Calories 982, Fat 44.2, SaturatedFat 23.5, Cholesterol 312.8, Sodium 541.4, Carbohydrate 133.7, Fiber 2.2, Sugar 82.1, Protein 15.5
More about "best almond cake recipe ever"
BEST ALMOND CAKE - HOW TO MAKE ALMOND CAKE
From delish.com
5/5 (1)Servings 8Cuisine AmericanTotal Time 45 mins
BEST EVER MOIST ALMOND CAKE - FAMILYSTYLE FOOD
From familystylefood.com
4.9/5 (14)Total Time 1 hr 15 minsCategory DessertsCalories 425 per serving
HOW TO MAKE THE VERY BEST ALMOND CAKE RECIPE - FOOD …
From foodstoragemoms.com
Ratings 3Total Time 1 hr 5 minsEstimated Reading Time 4 mins
BEST ALMOND CAKE RECIPE | LOW CARB SUGAR FREE - SEEKING GOOD EATS
From seekinggoodeats.com
ALMOND CAKE | THINK TASTY
From thinktasty.com
BEST WHITE WEDDING CAKE RECIPE EVER: OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST ANNA OLSON'S BEST-EVER CAKE RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
BEST ORANGE ALMOND CAKE RECIPE - BAKE WITH SHIVESH
From bakewithshivesh.com
BEST ALMOND CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
BEST ALMOND CAKE | THE SPLENDID TABLE
From splendidtable.org
EASY BLUEBERRY ALMOND CAKE (BEST EVER!) - BUTTER BE READY
From butterbeready.com
ALMOND CREAM CAKE {VELVETY FROM-SCRATCH CAKE W/ WHIPPED …
From tastesoflizzyt.com
5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES - SKINNYTASTE
From skinnytaste.com
ALMOND FLOUR CAKE RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BEST EVER ALMOND CREAM CAKE | RECIPE - PINTEREST
From pinterest.com
THE BEST COCONUT ALMOND CAKE - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
EASY ALMOND CAKES RECIPE | MYRECIPES
From myrecipes.com
THE BEST ITALIAN ALMOND CAKE UNDER 30 MINUTES - ASSORTED EATS
From assortedeats.com
THE BEST CHOCOLATE ALMOND CAKE EVER - ITALIAN RECIPE BOOK
From italianrecipebook.com
BEST EVER ALMOND CREAM CAKE | RECIPE | ALMOND CAKE RECIPE, …
From pinterest.ca
ALMOND CREAM CAKE {HOMEMADE CAKE WITH WHIPPED FROSTING}
From thebestcakerecipes.com
BEST EVER ALMOND CREAM CAKE | RECIPE - PINTEREST
From pinterest.com
10 BEST ALMOND CAKE WITH ALMOND FLOUR RECIPES | YUMMLY
From yummly.com
BEST FLOURLESS ALMOND CAKE – BON APPéT'EAT DESSERTS
From bonappeteat.ca
THE BEST VANILLA ALMOND POUNDCAKE RECIPE - EVER AFTER IN THE …
From everafterinthewoods.com
ALMOND CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
THE BEST SUGARLESS ALMOND CAKE EVER - SIMPLY TRINI COOKING
From simplytrinicooking.com
THE BEST KETO ALMOND FLOUR SPONGE CAKE - GLUTEN-FREE
From mycrashtestlife.com
ALMOND SHEET CAKE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
From addapinch.com
ALMOND CAKE - CELEBRATING SWEETS
From celebratingsweets.com
20 BEST ALMOND FLOUR CAKE RECIPES - JOY FILLED EATS
From joyfilledeats.com
ALMOND CAKE FROM SCRATCH - GOODIE GODMOTHER
From goodiegodmother.com
ALMOND LAYER CAKE WITH ALMOND BUTTERCREAM - WHAT CHARLOTTE …
From whatcharlottebaked.com
30 BEST ALMOND DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
PERFECT MOIST AND DELICIOUS VANILLA ALMOND POUND CAKE RECIPE
From everafterinthewoods.com
BURNT ALMOND CAKE RECIPE | THE BEST ALMOND CAKE WITH …
From imhungryforthat.com
ALMOND CAKE RECIPES - BBC FOOD
From bbc.co.uk
BEST EVER ALMOND CREAM CAKE | RECIPE | ALMOND CAKE RECIPE, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love