ALMOND CAKE WITH ROASTED PINEAPPLE AND VANILLA CREAM
Categories Nut Dessert Bake Roast Mother's Day Pineapple Almond Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.)
- For vanilla cream:
- Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
- For pineapple:
- Preheat oven to 375°F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375°F oven for 10 minutes before continuing.)
- Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.
HONEY-ALMOND CAKES WITH PINEAPPLE ZABAGLIONE
John Carey of Anchorage, Alaska, writes: "Whenever I see zabaglione on a dessert menu, I order it. The tangy pineapple version at Vetri in Philadelphia comes with a moist almond cake - divine."
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup custard cups or ramekins. Blend almond paste and sugar in processor until well blended. Using electric mixer, beat butter in medium bowl until smooth. Beat in almond paste mixture, then honey and Tuaca. Add eggs 1 at a time, blending well between additions. Whisk flour and salt in small bowl; mix into almond paste mixture. Divide batter among prepared cups. Bake until golden brown and tester inserted into center comes out clean, about 35 minutes. Cool slightly in cups. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 325°F oven for 10 minutes, if desired.)
- Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes.
- Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve.
- *Available in the baking-products section of most supermarkets and at specialty foods stores.
- **A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores.
ALMOND HONEYCOMB CAKE
This melt-in-your-mouth cake is soaked with the flavors of wildflower honey, citrus and cardamom before getting a finishing touch of glossy honey glaze -- just like a real honeycomb!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
- Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
- Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
- Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
- Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
- Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
- Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.
HONEY-APPLE-ALMOND CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
- Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
HONEY ALMOND CUPCAKES
I was trying to come up with a cupcake that had lots of flavor without the added sugar that normal cupcakes had, plus using heathier ingredients.
Provided by Serenity6710
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Cake:.
- 1. Preheat oven to 375F degrees.
- 2. Mix oil, honey, almond extract and egg yolk together.
- 3. Add salt, baking powder, flour and milk together.
- 4. Beat egg white until stiff and fold into batter until creamy.
- 5. Pour batter into paper lined cupcake pan.
- 6. Bake for 20 min or until toothpick comes out clean.
- 7. Let cool.
- Topping:.
- 1. Whip cream (I prefer heavy whipping cream).
- 2. Mash your favorite berries.
- 3. Blend berries into whipped cream.
- 4. Add on top of cupcakes.
Nutrition Facts : Calories 133.2, Fat 8.4, SaturatedFat 2, Cholesterol 21.4, Sodium 147.5, Carbohydrate 13, Fiber 1.1, Sugar 4.8, Protein 2.5
LITTLE BURNT HONEY & ALMOND CAKES
Serve these honey and almond cakes warm for dessert, or just as a teatime treat. Dust with icing sugar and enjoy with our hot chocolate espresso sauce
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
- Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).
Nutrition Facts : Calories 508 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
HONEY ALMOND CAKE
Make and share this Honey Almond Cake recipe from Food.com.
Provided by sweetcakes
Categories Breads
Time 1h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 26
Steps:
- Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
- Place dates in brandy and set aside.
- Blend oil, brown sugar, and eggs thoroughly in a large bowl.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Add flour mixture and coffee mixture alternately to egg mixture.
- Fold in sliced almonds, dates with brandy, and lemon peel.
- Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
- Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
- Cool on rack to room temperature.
- Honey Smear:.
- Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.
Nutrition Facts : Calories 462.5, Fat 11.6, SaturatedFat 2.1, Cholesterol 54.8, Sodium 265.1, Carbohydrate 85.8, Fiber 2.2, Sugar 62.5, Protein 6
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