Almond Cake Or Torta De Almendra Recipes

Steps:

• Butter and flour an 8 or 9 inch cake tin.
• Stir together the sugar, almonds, cinnamon and flour.
• Add egg yolks, brandy and chopped cherries.
• Combine well.
• Beat the egg whites until stiff and fold them into the yolk mixture.
• Transfer to the prepared cake tin.
• Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
• Let the cake cool in the tin for 15 minutes before unmolding.

Steps:

• Preheat the oven to 350°F. Lightly butter a 10-inch pie plate.
• In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed. Transfer the mixture to a bowl.
• Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top. Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
• Spoon Sweet Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
• Note: Almonds, easy to find in any supermarket, are most commonly sold raw or blanched. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.

Steps:

• Spray an 8x8 in square baking pan or a 9 in round baking pan with non stick cooking spray
• In a large bowl on low speed beat all cake ingredients for about 30 seconds, then beat on high speed 2 1/2 to 3 minutes.
• Pour cake batter into spray pan and sprinkle with the sliced or slivered almonds. Then bake in preheated 350 degree oven for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven
• If using the sugar and liquor topping, sprinkle cake immediately with sugar and then drizzle on the liquor. Allow to cool for about 15 minutes before removing from pan. If using the dusting of powdered sugar or the glaze, allow to cool for 15 minutes and then remove from pan and add your topping.

Steps:

• Finely grind the almonds in a food processor.
• With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
• With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
• Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
• Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

Steps:

• Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
• Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
• Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.