Time 45m Number Of Ingredients 7 Steps:
Preheat the oven to 325°F. Butter a 9-inch round baking dish. Use an electric mixer to combine the sugar and butter in a mixing bowl until creamy. Add the egg and beat until smooth. Mix in the almond paste until blended, and stir in the flour. Spread the batter (it will be thick) in the prepared baking dish. Sprinkle with almonds and lightly press them in. Bake for 30 to 35 minutes or until the cake tests done in the middle. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Slice and garnish, if desired.
Time 40m Yield 1 cake Number Of Ingredients 10 Steps:
Preheat oven to 350-degrees. Melt the butter in a small saucepan over medium-low heat, stirring regularly. Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth. Crack the eggs right into the same bowl and mix until the batter is creamy and all one color. Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth. Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray. Using a rubber spatula, scrape the batter from the bowl into the greased cake pan. Spread it evenly in the pan. Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter. Put the pan on the middle rack of the oven and set the timer for 35 minutes. When it rings, check to see if the cake is done. It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it. If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes. When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes. Cut the cake into small wedges and serve with fresh fruit. This cake will stay fresh for about a week and will freeze indefinitely. Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie. Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly. They will keep indefinitely in the freezer.
Yield Makes 8 servings Number Of Ingredients 15 Steps:
Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don’t want the eggs to scramble before the curd forms. If you’re the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn’t touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn’t form. Refrigerate until cool, at least 1 1/2 hours. Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour. Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter. In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well. Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there’s an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste. Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack. If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners’ sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.
Time 40m Yield 1 9inch round cake Number Of Ingredients 9 Steps:
Blend 1 1/2 cups sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts. Add salt and flour and mix well. Spread batter evenly in a greased-and-floured, 9-inch round pan. Sprinkle with toasted almonds and sugar for garnish. Bake at 350 degrees for 30 to 35 minutes. (Toast almonds ahead or in oven while it is preheating.).
Yield Makes 8 to 10 servings Number Of Ingredients 11 Steps:
Put oven rack in middle position and preheat oven to 350°F. Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes. Put 3/4 cup dough between 2 large sheets of plastic wrap and roll out into a 9 1/2-inch round, then chill 15 minutes. Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap. Press dough (through plastic wrap) evenly onto bottom. Discard plastic wrap. Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard). Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth. Beat together reserved whites and remaining 1/8 teaspoon salt in a medium bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then fold in almond paste mixture gently but thoroughly. Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface. Remove top sheet of plastic from remaining dough and cut dough into 1/2-inch-wide strips, then arrange 6 strips 1 inch apart diagonally across almond mixture. Trim ends of strips flush with edge of pan. Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (If dough becomes too soft, chill until firm.) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan. Discard any remaining strips. Bake until pale golden, about 45 minutes. Cool in pan on a rack 10 minutes. Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes.
Time 50m Yield 16 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Time 1h Yield 1 cake, 8-12 serving(s) Number Of Ingredients 10 Steps:
Combine eggs, extract and 1/4 of the sour cream in a small bowl. Cut butter into chunks. Put remaining sour cream in another small bowl. allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour. You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake. Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)– if using dry measuring cups be sure to grind first then measure. Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine. Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds. This will aerate the cake and give it structure. Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition. Scrape the bowl one last time and give it a couple pulses. Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed. Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours. Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream. It’s delicous slightly warm with just a dusting of powdered sugar too!
Time 2h30m Yield 8 servings Number Of Ingredients 14 Steps:
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours. Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess. With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well. Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste. Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely. Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
More about “butter almond cake recipes”
Yield Makes 8 to 10 servings Number Of Ingredients 21 Steps:
Make dough (rough puff pastry): Sift together flour, salt, and sugar into a chilled large metal bowl. Set a grater over flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Drizzle ice water evenly over flour mixture and gently stir with a fork until incorporated. Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into a 6- to 7-inch square. Wrap in plastic wrap and chill at least 1 hour. (Dough will be lumpy and streaky.) Make filling while pastry chills: Purée almond paste, sugar, butter, and a pinch of salt in a food processor until smooth. Add egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated. Transfer to a small bowl and chill, covered, to firm at least 1 hour. Roll out pastry: Roll out dough on a well-floured surface with a floured rolling pin into a 21- by 7-inch rectangle and arrange rectangle with a short side nearest you. Fold into thirds, first the top down and then the bottom up (like a letter), brushing off excess flour, to form a roughly 7-inch square. Rewrap dough and chill 20 minutes. Arrange square on floured surface so that a side with 3 layers visible is nearest you and roll into a 21- by 7-inch rectangle, rolling lengthwise away from and toward yourself, but not side to side. Fold in thirds, brush off excess flour, and chill 20 minutes. Repeat rolling out, folding in thirds, and chilling 3 more times. After last round of rolling and folding, chill rewrapped dough 1 hour. Assemble and glaze galette: Roll out dough in same manner into a rectangle 24 inches long, then cut in half crosswise. On a floured surface, roll out each piece of pastry into a 12-inch square and transfer to separate baking sheets by rolling pastry around rolling pin, brushing off excess flour, then unrolling onto baking sheets. Chill squares until firm, about 10 minutes in freezer or 30 minutes in refrigerator. Put an oven rack in lowest position and another in top third of oven and preheat oven to 450°F. Stir together egg and milk in a small bowl with a fork to make an egg wash. Using a plate as a guide, cut 1 pastry square on baking sheet into an 11-inch round, reserving excess dough for another use. Using tip of a knife and a smaller plate as a guide, score a 9-inch circle, leaving a 1-inch border all around. (If at any time pastry becomes too soft to work with, chill until firm.) Cut a 1/2-inch circle in center of round to serve as a steam vent, then score curved lines close together inside 9-inch circle in a pinwheel design and lightly brush pastry all over with egg wash. Chill scored pastry on a baking sheet while preparing remaining pastry. Cut remaining square into an 11-inch round in same manner. Brush some of egg wash in a 1-inch wide border around edge of round and mound chilled filling in center, spreading to about 1 1/2 inches from edge. Bury almond or bean anywhere in filling. Slide chilled pastry round gently over filling, scored side up, and press edges of rounds together to seal. Cut decorative notches, 1 inch apart, around sealed edge of galette. Using a fine-mesh sieve, dust top of galette with confectioners sugar. Bake galette: Bake on baking sheet on bottom rack of oven until puffed and golden, 15 to 20 minutes. Transfer galette to upper third of oven and continue baking until very puffed and deep golden brown, 10 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes (galette will deflate slightly). Serve warm.
