Magic Almond Cake Recipes

MAGIC CAKE

Magic Cake image

White cake with a custard-like middle.

Provided by Kerry F. Bush

Categories Desserts Cakes

Time 1h30m

Yield 8

Number Of Ingredients 7

Ingredients

4 eggs at room temperature, separated
¾ cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups lukewarm milk
2 tablespoons confectioners' sugar, or to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
Beat egg whites in a large bowl with an electric mixer until stiff.
Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
Pour batter into the prepared baking dish.
Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g

MOIST ALMOND CAKE

Moist Almond Cake image

From the chef at the Chenal Country Club in Little Rock, AR. This cake is extremely moist and will keep well for up to a week if well wrapped.

Provided by Bren in LR

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

Ingredients

1 1/3 cups granulated sugar
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 tablespoon Amaretto
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
Cool the cake on a rack before serving.

ALMOND GOOD LUCK CAKE

Almond Good Luck Cake image

I make this cake for every New Year's Eve dinner. It's said that the person who finds the one whole almond inside will have good luck during the upcoming year. -Vivian Nikanow, Chicago, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1/2 cup chopped almonds
1 tablespoon plus 2-1/3 cups all-purpose flour, divided
1/3 cup butter, softened
1/3 cup shortening
1-1/4 cups sugar, divided
3 large eggs, separated
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup milk
1/2 teaspoon cream of tartar
1 whole almond
APRICOT GLAZE:
1/2 cup apricot preserves
1 tablespoon orange juice

Steps:

Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. , In a large bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, zest and extracts. Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk., In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 275mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

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