FRUIT-TOPPED ALMOND CAKE
All that's needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake and cool as directed on box for 8- or 9-inch rounds.
- Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
- Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 31 g, TransFat 0 g
5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES
This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you - it's delicious (and it also happens to be gluten-free)!
Provided by Gina
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
- In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
- With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
- Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
Nutrition Facts : ServingSize 1 /12th, Calories 179 kcal, Carbohydrate 17 g, Protein 7 g, Fat 11 g, Cholesterol 47 mg, Sodium 39 mg, Fiber 3 g, Sugar 13 g
ALMOND CAKE WITH FRESH FRUIT
Steps:
- Preheat oven to 375 degrees F. Butter and line a 9-inch cake pan with parchment paper. Chop almonds in food processor. Add the sugar and eggs and process 1-minute. Add the butter and salt and process 1 minute more.
- Spread the mixture in the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack in pan. When cool, carefully unmold.
- Melt raspberry preserves and spread over cake. Slice fruit and arrange over cake. Combine apricot preserves and lemon juice in a small saucepan. Heat until melted. Strain and drizzle over fruit.
ALMOND CAKE WITH FRESH FRUIT
Steps:
- Preheat oven to 375 degrees. Butter and line a 9-inch cake pan with parchment paper. Chop almonds in food processor. Add the sugar and eggs and process 1 minute. Add the butter and salt and process 1 minute more.
- Spread the mixture in the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack in pan. When cool, carefully unmold.
- Melt raspberry preserves and spread over cake. Slice fruit and arrange over cake. Combine apricot preserves and lemon juice in a small saucepan. Heat until melted. Strain and drizzle over fruit.
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What is Almond Cake with Fresh Fruit?
Almond cake with fresh fruit is a light, moist, and delicious dessert made with almond flour, fresh fruits, sugar, eggs, and other baking ingredients. This cake is perfect for summer afternoons or special occasions. The combination of the delicate almond flavor and the sweetness of the fresh fruits makes it an enjoyable and refreshing dessert for everyone.Ingredients
What You Need to Make Almond Cake with Fresh Fruit
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 4 eggs
- 1/4 cup olive oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups fresh fruit
Instructions
How to Make Almond Cake with Fresh Fruit
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9-inch cake pan with parchment paper and grease it.
- In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, use an electric mixer to beat the sugar and eggs until fluffy and light in color.
- Add in the olive oil, almond milk, and vanilla extract. Mix well.
- Gradually mix in the dry ingredients until well combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Remove the cake from the pan and garnish with fresh fruit of your choice.
Tips
How to Make the Perfect Almond Cake with Fresh Fruit
- Make sure to use fresh, ripe fruit for the best flavor and texture.
- If you prefer a sweeter cake, you can add more sugar.
- If you don't have almond milk, you can use regular milk instead.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to experiment with different types of fruit, such as strawberries, blueberries, or raspberries.