Almond Butter Cake With Buttercrunch Glaze Recipes

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.

Steps:

• Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
• Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
• Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
• Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
• In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
• Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
• Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
• When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

Steps:

• For glaze:
• Generously butter 12-cup bundt or tube pan.
• Melt 1/3 cup butter in heavy small saucepan over medium heat.
• Add almonds and stir 1 minute.
• Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
• Pour into prepared pan, distributing evenly.
• Dust pan with breadcrumbs.
• For cake:
• Position rack in center of oven and preheat to 350 degrees.
• Sift together flour, baking powder and salt.
• Using electric mixer, beat butter until softened.
• Gradually add sugar and beat until light and fluffy.
• Beat in eggs, 1 at a time.
• Blend in vanilla and almond extract.
• Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
• Pour batter into prepared pan.
• Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
• Invert onto rack and let cool to room temperature.

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

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!