BURNT ALMOND CAKE
Make and share this Burnt Almond Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Grease two 8-by-2-inch round cake pans.
- For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low.
- Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers.
- Only one is used for this recipe.
- To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
- Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake: Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
- Chill for a least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
- Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan.
- Bake in a 375F oven until golden brown, about 7 to 10 minutes.
- Allow nuts to cool before using.
Nutrition Facts : Calories 982, Fat 44.2, SaturatedFat 23.5, Cholesterol 312.8, Sodium 541.4, Carbohydrate 133.7, Fiber 2.2, Sugar 82.1, Protein 15.5
LITTLE BURNT HONEY & ALMOND CAKES
Serve these honey and almond cakes warm for dessert, or just as a teatime treat. Dust with icing sugar and enjoy with our hot chocolate espresso sauce
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
- Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).
Nutrition Facts : Calories 508 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
GLAZED ALMOND BUNDT CAKE
A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
Provided by AARONSMOM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g
COPYCAT OF PRANTL'S BURNT ALMOND TORTE
This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.
Provided by KellyMac6
Categories Dessert
Time 2h45m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Grease two 8-by-2-inch round cake pans.
- For the cake:
- Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
- To make the brittle:
- Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream:
- In a heavy saucepan over medium- low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake:
- Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
- Chill for at least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.
Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 17.6, Cholesterol 234.6, Sodium 406, Carbohydrate 100.2, Fiber 1.6, Sugar 61.6, Protein 11.6
More about "burnt almond cake recipes"
BURNT ALMOND CAKE - SUGARHERO
From sugarhero.com
4.6/5 (14)Total Time 3 hrs 25 minsServings 14Calories 839 per serving
- Preheat the oven to 350 F. Line two 9” cake pans with parchment, and spray them with nonstick cooking spray.
- Combine the water and sugar in a small saucepan over medium heat. Stir them together until the sugar dissolves, and heat the sugar syrup until it just starts to boil. Remove it from the heat and let it cool to room temperature. Stir in the amaretto or almond extract.
- Combine the gelatin and cold water in a small bowl and set aside for 5 minutes to let the gelatin absorb the water. Once absorbed, microwave the bowl for 10-15 seconds, until the gelatin is liquid. Set aside for now.
- In a bowl, whisk together the flour and milk. Pour it through a fine wire mesh strainer into a medium saucepan, straining out any flour clumps. Heat the flour mixture over medium heat, whisking constantly, until it thickens. It will go from being a thin liquid to being a very thick paste. It should have the consistency of a very thick pudding when you’re done. Remove the pan from the heat, and let the flour mixture cool completely. To speed this process, I like the fill my sink with an inch or two of cold water, and submerge the bottom of the pan in the water, making sure to not get any in the pan. Stir occasionally while the mixture cools.
BURNT ALMOND CUPCAKES - HOUSE OF NASH EATS
From houseofnasheats.com
EASY BURNT ALMOND CUPCAKES - LIVELY TABLE
From livelytable.com
BURNT ALMOND TORTE | VANILLA CAKE COVERED IN TASTY …
From spicedblog.com
BEST EVER ALMOND CREAM CAKE - THE BUSY BAKER
From thebusybaker.ca
BURNT ALMOND TORTE CAKE - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
BURNT ALMOND TORTE RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
BURNT ALMOND CAKE RECIPE | THE BEST ALMOND CAKE …
From imhungryforthat.com
Reviews 14Category DessertCuisine CakeTotal Time 50 mins
GLUTEN-FREE ALMOND BUNDT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BURNT ALMOND CAKE, A SAN JOSE SPECIALTY, REMAINS A MYSTERY
From kqed.org
THE ULTIMATE GUIDE TO MAKING AN BURNT ALMOND CAKE
From lifestylefoodies.com
COPYCAT PRANTL'S BURNT ALMOND TORTE - TORNADOUGH ALLI
From tornadoughalli.com
BURNT ALMOND TORTE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
BURNT ALMOND CAKE - YOGITRITION
From yogitrition.com
ALMOND CAKE RECIPES
From allrecipes.com
BURNT ALMOND TORTE - EATS BY THE BEACH
From eatsbythebeach.com
BURNT ALMOND TORTE CAKE RECIPE - THISSILLYGIRLSKITCHEN.COM
From thissillygirlskitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #american #oven #dinner-party #holiday-event #kid-friendly #cakes #nuts #dietary #equipment
You'll also love