ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. 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.
MONDLUKAKA - ICELANDIC ALMOND CAKE DESSERT
Most Icelanders have an enormous "sweet tooth" and an Icelandic afternoon tradition called "Kaffi og Kaka" (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... "pig out till you seriously hurt yourself!" For some, it's daily and casual. For others, it's less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Part of the intro says "This cake is good & easy, & it will keep well if wrapped in aluminum foil - without the filling & topping, of course."
Provided by twissis
Categories Dessert
Time 1h
Yield 8 Cake Wedges, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven temp at 350°F.
- Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
- Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
- Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
- Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.
Nutrition Facts : Calories 677.5, Fat 45.8, SaturatedFat 22.9, Cholesterol 207.5, Sodium 300.1, Carbohydrate 60.4, Fiber 2.8, Sugar 39.5, Protein 9.5
ICELANDIC CAKE
Great energy booster, traditionally made in Iceland using Rhubarb jam. Perfect treat for kids and adults alike!
Provided by j_harrington
Time 1h30m
Yield Makes Squares
Number Of Ingredients 0
Steps:
- Pre heat the oven to 240C/fan 220C/gas 9.
- Grease a large baking tin (at least 2 inches deep)
- Mix together the oats, flour, sugar, baking powder and butter either by hand or with a food processor until like a dough in consistency. If the mixture is a little dry add a small splash of milk.
- Put half of the dough mix into the pre prepared tin, spread the mixture out and push down. Take care to make sure all the corners are covered.
- Spread the whole jar of jam over the first layer of mixture, it looks like a sandwich cake! Make sure the jam is evenly spread.
- Cover the jam layer evenly with the second half of the mixture. Push down slightly and ensure all the jam is covered.
- Cook at 240C/fan 220C/gas 9 for 10 minutes, then turn the oven down to 160C/fan 140C/gas 3 for 30-40 minutes, until the top has turned a golden colour.
SCANDINAVIAN ALMOND CAKE
Make and share this Scandinavian Almond Cake recipe from Food.com.
Provided by Alayane
Categories Breads
Time 1h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray a loaf pan with Pam and line the long side of the pan with parchment paper and spray with Pam.
- Mix the sugar with the egg in a bowl. Beat them together together until fluffy.
- Add the baking powder and almond extract. Mix well.
- Add the cooled clarified butter to the the sugar mix. Add half of the cream and mix and mix it inches Add half of the flour and mix it in . Now add the rest of the cream and mix and then add the rest of the flour and mix thoroughly.
- Put the almonds in the bottom of the loaf pan and then pour the batter over it.
- Bake the cake for 50-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan with a metal spatula or knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish.
Nutrition Facts : Calories 442.1, Fat 19.5, SaturatedFat 11.9, Cholesterol 85.9, Sodium 162.5, Carbohydrate 63, Fiber 0.7, Sugar 42, Protein 4.7
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