French Almond Cake Recipes

FRENCH ALMOND CAKE

Steps:

• Pre-heat oven to 350 degrees. Butter an 8 inch square pan.
• Combine butter and sugar in mixing bowl; beat until light and fluffy. Add almonds; beat 1 minute. Add eggs one at a time mixing between each addition. Add baking powder and flavorings. Gently fold in flour; 1 tbsp at a time. Scrape batter into prepared pan.
• Bake at 40-45 minutes until a wooden toothpick inserted comes out clean. Let cool completely. Sprinkle with powdered sugar, when cool.

FRENCH ALMOND CAKE

Steps:

• Crumble marzipan into a large bowl of an electric mixer. Add eggs, 1 at a time, beating until blended. Then beat at high speed until thick, light, and about doubled in volume, about 15 minutes. Beat in kirsch. Sift flour and cornstarch over batter; gently fold in. Pour melted butter over batter; gently fold until blended. Generously butter the bottom and sides of an 8-inch round cake pan. Sprinkle 1/2 cup sliced almonds evenly over the pan bottom. Carefully pour batter into the pan. Bake in a 325 degree oven until cake just begins to pull from the pan sides and feels firm when lightly pressed in the center, 30-35 minutes. Pierce hot cake with a wooden pick, spacing holes about 1/2 inch apart. Pour lemon glaze (stir together 1/4 cup lemon juice and 1 cup powdered sugar) over cake reserving 3 Tbs. Let cake cool in pan and then invert onto a serving plate. Spoon the remaining glaze evenly over the top. Cover and let stand at room temperature up to overnight. Can be frozen.

ABRAHAM LINCOLNS FAVORITE FRENCH ALMOND CAKE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350°F. 2. In a deep, large (3-quart) bowl beat egg whites until they stand in stiff peaks, then set aside. 3. In a second large bowl, using an electric mixer, beat egg yolks until they are thick and have turned into a light yellow color. This could take as long as 5 minutes. 4. With the mixer running, begin adding the sugar about a tablespoon at a time. Continue beating until the sugar is fully incorporated and the batter is thick. 5. Stir in the almond and lemon extracts and then the almonds. 6. Stir in the flour. 7. With a flexible rubber spatula, fold about one-third of the beaten egg whites into the egg yolk batter to lighten it up. Then gently fold this lightened batter into the remaining egg whites. 8. Pour the batter into an ungreased tube pan. 9. Bake until the cake is firm and lightly browned on top, about 25 to 30 minutes. 10. Invert the pan over a bottle to cool completely before removing the cake from the pan.