ALMOND SYRUP CAKE
The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.
Provided by Donna Hay
Categories HarperCollins Dessert Cake Bake Almond Amaretto Brunch Peanut Free
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and whisk for 12-15 minutes or until pale and tripled in volume. Add the flour, almond meal, butter, lemon rind and liqueur and gently fold to combine. Pour the mixture into the tin and spread evenly. Sprinkle with the flaked almonds and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
- While the cake is cooling, make the amaretto syrup. Place the water, sugar, vanilla bean and seeds and liqueur in a small saucepan over medium heat and stir to combine. Bring to the boil and cook for 10-12 minutes or until reduced. Allow the syrup to cool slightly and discard the vanilla pod.
- Remove the cake from the tin and place on a cake stand or plate. Drizzle with the amaretto syrup to serve.
ALMOND SYRUP
This syrup is delicious over fruit or ice cream. It can also be used to sweeten hot or cold drinks.
Provided by Martha Stewart
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Place almonds in a medium bowl and add 2 cups warm water. Let stand at room temperature for 2 hours. Transfer soaked almonds and water to a food processor and process until pureed, about 2 minutes.
- Pour puree into a cheesecloth-lined sieve over a bowl and press hard to extract as much liquid as possible. Pour 2 more cups warm water over almonds and press again to squeeze out more liquid. Discard solids.
- Pour almond milk through a fine sieve into a saucepan, add sugar, and stir to combine. Simmer over low heat until liquid reaches about 180 degrees on a candy thermometer, about 1 hour. Stir in almond extract.
- Pour syrup into a clean 1-quart glass bottle or jar, let cool, and cover. Syrup will last, refrigerated, for up to 3 months.
ALMOND SYRUP FOR FLAVORED COFFEE
I came across another recipe for a drink that called for almond syrup, but I live in the Boonedocks, so getting stuff like that is like looking for sunshine in a coal mine. I was reading a magazine at the doctor's office and came across this reader tip. How ironic...it's for flavored syrup. The Lord smiles on us at the most unexpected times! This can also be bottled and given as a Christmas or hostess gift.
Provided by Redneck Epicurean
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
- Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
- Store in a closed container in the refrigerator for up to a week.
Nutrition Facts : Calories 774, Sodium 2.4, Carbohydrate 200, Sugar 199.8
ALMOND CROISSANTS
Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 1h
Yield 8 croissants
Number Of Ingredients 11
Steps:
- Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
- In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
- Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
- Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
- Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.
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