BRANDY ALMOND CAKE
This cake is great for wedding cakes or birthdays.
Provided by CaRoLiNaRiOs
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
- Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
- Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 79.2 g, Cholesterol 125.2 mg, Fat 21.3 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 646.6 mg, Sugar 51.4 g
ALMOND CAKE WITH KIRSCH
Steps:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
- Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
ALMOND CAKE WITH APRICOT BRANDY SAUCE
Looking for something a little fancier than holiday cookies? This simple Almond Cake with Apricot Brandy Sauce is the perfect complement to a steaming cup of coffee or tea. Recipe comes from Kerrygold Butter.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside.
- With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
- Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
- Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
- To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
Nutrition Facts : Calories 630.7, Fat 32.6, SaturatedFat 15.7, Cholesterol 119.7, Sodium 243.8, Carbohydrate 81.9, Fiber 2.2, Sugar 56, Protein 6.6
ALMOND CAKE
Make and share this Almond Cake recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343.2, Fat 20.6, SaturatedFat 8.6, Cholesterol 100.2, Sodium 126.2, Carbohydrate 36, Fiber 1.4, Sugar 28.4, Protein 5.3
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