Magically Moist Almond Cake Recipes

ALMOND CAKE

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.

MOIST ALMOND CAKE

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.

MAGICALLY MOIST ALMOND CAKE RECIPE

Steps:

• Step 1 Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined. Step 2 In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9x13-inch cake pan and bake at 350°F for 30 minutes. Serve with fresh fruit and whipped cream. Makes 18 slices of cake.

MAGIC ALMOND CAKE

Steps:

• Pre-heat oven to 160°C Grease and flour a round springform tin.
• Beat egg whites until very stiff.
• In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well.
• Gently fold the beaten egg whites into the torte mixture. Do not overmix.
• Pour into the tin and bake for 45 minutes or until golden in colour.
• Cool and top with icing if desired.
• NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.