Majorcan Almond Cake Recipes

MAJORCAN ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
• Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

MOROCCAN ORANGE AND ALMOND CAKE

Steps:

• Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
• Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
• In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
• Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• To make the syrup:.
• Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
• Turn the cake out into a deep serving dish.
• Using a skewer, make holes over the surface of the warm cake.
• Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
• Dust with confectioners sugar and cut into slices.

MATCHA ALMOND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Butter and flour a 9-by-5-inch loaf pan.
• Combine the flour, baking powder and salt in a medium bowl.
• Combine the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the matcha, almond extract and vanilla. Gently stir in the flour mixture with a wooden spoon until it's just incorporated, being careful not to overmix.
• Pour the batter into the prepared pan and sprinkle the almonds evenly over the top, if desired. You can put as many or as few of the almonds as you like or none at all! I think it adds a wonderful crunch to the top of the cake.
• Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes.
• Let cool in the pan for 10 minutes, then turn it out onto a wire rack. Meanwhile, quickly put together the glaze while the cake is still pretty hot.
• For the glaze: Whisk together the confectioners' sugar, lemon juice and almond extract in a small bowl. Whisk in some water, 1 tablespoon at a time, until the mixture is smooth and loose. Drizzle the glaze over the top of the cake with a spoon and brush the sides using a pastry brush. Cool until the glaze creates nice sugary crust on the outside.
• Enjoy!

FLOURLESS LEMON-ALMOND CAKE

Steps:

• Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
• Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.