ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g
MINI ALMOND BUNDT CAKES
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
- In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
- Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
- Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
- Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.
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