ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
ALMOND CUSTARD
A simple dessert custard. Serve with some fresh fruit or canned. Can be made suitable for a gluten-free diet by ensuring the cornflour/cornstarch used is gluten-free. Ready in less than 10 minutes and can be served warm or cold as desired
Provided by Jubes
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cornstarch with a little of the milk. Add the remaining milk.
- Add the egg and cream, whisk well.
- Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
- Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
- Stir in the ground almonds, vanilla and sugar.
- Serve warm or cold as desired.
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
ALMOND CUSTARD WITH RASPBERRY SAUCE
Number Of Ingredients 12
Steps:
- Blend milk and sugar together. Add egg yolks and whisk until smooth. Cook on medium heat, stirring constantly, until mixture begins to thicken. (If you can feel the mixture sticking to the bottom of the pan, reduce heat. Stir gelatin into 6 tablespoons of the cream until dissolved then whisk into custard. Chill until custard begins to thicken. Whip remaining cream and stir in flavorings. Fold cream into partially set custard. Pour into bundt pan sprayed with cooking spray. Chill until set. Slice and top with Raspberry Sauce and sprinkle with almonds.RASPBERRY SAUCEPlace sugar and water in small saucepan. Stir and bring to boil. Simmer until sugar is dissolved. Let syrup cool completely. Place raspberries and syrup in blender and puree until smooth. Pour through a sieve. Discard solids.
Nutrition Facts : Nutritional Facts Serves
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